Enjoying the Frost-Free Fall

Due to our lovely frost-free Fall, late summer vegetables like eggplant and corn are still available at local farmstands. I picked up some eggplant, and a big, beautiful bunch of cilantro at Falkowski's (Scuttlehole Road, Bridgehampton) yesterday, to make a broiled eggplant salad (adapted from Vegetables Every Day), for dinner last night. Here is the recipe:

Broiled Eggplant Salad
Serves 4

2 pounds eggplant, stems trimmed, cut into 1/2-inch-thick rounds
3 tablespoons vegetable oil
Salt
2 tablespoons lime juice
1 tablespoon fish sauce
1 jalapeno pepper, seeded and finely chopped
1 teaspoon sugar
4 medium scallions, white and light green parts, finely chopped
2 tablespoons finely chopped fresh cilantro leaves
1/4 cup dry-roasted peanuts, chopped

1. Position an oven rack closest to the broiling element and heat the broiler to high. Place the eggplant slices on a baking sheet, brush them on both sides with the oil, and sprinkle with salt and pepper. Broil, turning once, until very well browned on both sides, about 10 minutes total. Let cool on the baking sheet, chop into bite-size pieces, and transfer to a serving bowl.
2. Combine the lime juice, fish sauce, chile, and sugar in a small bowl. Pour the dressing over the eggplant, add the scallions, cilantro, and peanuts, and toss to coat. Serve immediately.