Grilled Sesame Chicken and Eggplant Salad

cooking.nytimes.com

Sonya Terjanian

subheading: For the Marinade:

4 boneless skin-on chicken breasts, about 8 ounces each

Salt and pepper

2 large eggplants, about 2 pounds

1 tablespoon grated ginger

1 tablespoon grated garlic

2 tablespoons soy sauce

3 tablespoons roasted peanut oil

1 teaspoon sesame oil

2 tablespoons rice wine

½ teaspoon Chinese chile paste or ¼ teaspoon cayenne

subheading: For the Vinaigrette and Garnish:

2 teaspoons rice vinegar

1 teaspoon grated ginger

1 teaspoon brown sugar

2 teaspoons Dijon mustard

1 teaspoon sesame oil

3 tablespoons roasted peanut oil

½ teaspoon kosher salt

1 tablespoon lime juice

Bibb or Romaine lettuce leaves

1 pound small cucumbers, peeled and cut in ¼-inch slices

½ cup thinly sliced scallions

¾ cup cilantro, leaves and tender stems, roughly chopped

2 tablespoons toasted sesame seeds

1 jalapeño, green or red, thinly sliced, optional

Lime wedges

Directions at cooking.nytimes.com

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