Enjoy this refreshing and flavorful Thai grilled eggplant salad that is easy to make and perfect for summer. This salad features smoky grilled eggplant tossed with a tangy dressing made with lime juice, fish sauce, garlic, and chili. It is topped with fresh herbs, roasted peanuts, and crispy shallots for extra crunch and texture. Serve it as a side dish or a light meal with some rice or lettuce wraps.
To make this salad, you will need:
- 4 medium Japanese eggplants (or 2 large globe eggplants), sliced into 1/2 inch rounds
- Salt
- Oil for grilling
- 1/4 cup lime juice
- 3 tablespoons fish sauce (or soy sauce for vegan)
- 2 tablespoons brown sugar (or maple syrup for vegan)
- 2 garlic cloves, minced
- 1-2 red chilies, sliced (or 1/4 teaspoon red pepper flakes)
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup chopped basil
- 1/4 cup roasted peanuts, chopped
- 1/4 cup crispy shallots (or fried onions)
To make the dressing, whisk together the lime juice, fish sauce, brown sugar, garlic, and chili in a small bowl. Taste and adjust the seasoning as needed.
To grill the eggplant, sprinkle some salt over the slices and let them sit for 15 minutes to draw out some moisture. Pat them dry with paper towels and brush them lightly with oil. Grill them over medium-high heat for about 4 minutes per side, or until charred and tender.
To assemble the salad, toss the grilled eggplant with half of the dressing in a large bowl. Transfer to a platter and sprinkle with the herbs, peanuts, and shallots. Drizzle the remaining dressing over the top and serve warm or at room temperature.
Enjoy this delicious Thai grilled eggplant salad that is bursting with flavor and freshness!
