Thai Salad with Grilled Eggplant and Hard‑Boiled Eggs Recipe
This salad combines the smoky flavor of grilled eggplant, creamy hard‑boiled eggs and a refreshing lime‑and‑chili dressing. In Thailand, similar salads are eaten as a light dish with rice or as a snack on hot days – they’re filling but don’t feel heavy on the stomach.
Thailand
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🍿
Snack
🎉
Party
🌶️
Medium spicy
Sweet
Sour
Salty
Umami
Fresh
Smoky
Creamy
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
3
Ingredients
- eggplant - 2 piece
- eggs - 3 piece
- shallot or red onion - 2 piece
- cherry tomatoes - 10 piece
- fish sauce rybny - 2.5 tablespoons
- lime juice - 3 tablespoons
- sugar trzcinowy - 1.5 tablespoons
- red chili pepper - 1 piece
- garlic - 1 clove
- fresh coriander or parsley - 3 tablespoons
- oil roślinny - 1 tablespoon
Main Ingredient:
eggplant
Preparation
- Wash and dry the eggplants. Cut them in half lengthwise and score the flesh in a crosshatch pattern to a depth of about 1 cm, being careful not to cut through the skin. Brush the flesh with a thin layer of oil.
- Preheat the oven grill to 220°C or heat a grill pan over medium‑high heat. Place the eggplants cut‑side up and bake or grill for 15–20 minutes, until the flesh is very soft and the top is lightly browned.
- Meanwhile, hard‑boil the eggs (about 9–10 minutes from the moment the water starts boiling). After cooking, cover with cold water, cool and peel.
- In a small bowl, mix the fish sauce, lime juice and sugar until the sugar dissolves. Add the chopped chili and garlic and stir. The dressing should be salty, sour and slightly sweet at the same time.
- Remove the baked eggplants and let them cool for 5 minutes. Scoop out the soft flesh with a spoon, trying not to take too much skin. Cut the flesh into smaller pieces or gently tear it into chunks with your fingers.
- In a bowl, combine the warm eggplant, sliced shallot and cherry tomatoes. Pour over the prepared dressing and gently toss so the vegetables don’t fall apart.
- Cut the eggs into quarters.
- Transfer the eggplant salad to a plate or serving platter. Arrange the egg pieces on top. Sprinkle with chopped coriander or parsley.
- Serve immediately at room temperature or slightly chilled.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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