Asian Eggplant Salad - cooking recipe

Ingredients

2 large eggplant, cut into 3/4-inch slices
2 tbsp extra virgin olive oil
4 None radishes, trimmed and thinly sliced
4 None eggs, hard-boiled, peeled and halved
2 None green onions, thinly sliced diagonally
1/3 cup roasted peanuts, chopped
None None Cilantro sprigs, for garnish
None None FOR THE DRESSING
1 tbsp lime juice
1 tbsp finely chopped fresh ginger
1 tsp salt
1 tsp caster sugar
1 None green chili pepper, seeded and thinly sliced

Preparation

Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper.
Brush both sides of eggplant slices with oil. Place in a single layer on prepared pan. Bake for 30-35 mins, until golden and tender. Cool.
For the dressing, whisk all ingredients and 1 tbsp water in a small bowl.
Arrange eggplant on a serving plate. Top with radishes, eggs and green onions. Drizzle with dressing. Sprinkle with peanuts. Garnish with cilantro.