Thai Salad with Grilled Eggplant and Herbs Recipe
An aromatic salad made with soft grilled eggplant, fresh herbs and peanuts is a light yet bold appetizer. In Thailand, eggplant often appears in curries, but in a salad with lime and herbs it shows a completely different side – delicate, smoky and very fresh at the same time.
Thailand
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🍿
Snack
🌶️
Medium spicy
Sweet
Sour
Salty
Umami
Spicy
Fresh
Smoky
Herby
Crunchy
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
3
Ingredients
- medium eggplants - 2 pieces
- red onion czerwona mała - 1 piece
- cherry tomatoes - 150 g
- fresh coriander - 3 tablespoons
- fresh mint - 2 tablespoons
- roasted unsalted peanuts - 3 tablespoons
- lime juice - 3 tablespoons
- fish sauce rybny - 2 tablespoons
- sugar trzcinowy - 1 tablespoon
- red chili pepper - 1 piece
- oil roślinny - 1 tablespoon
- salt
Main Ingredient:
eggplant
Preparation
- Wash and dry the eggplants. Cut them in half lengthwise. Score the flesh in a criss-cross pattern with a knife, being careful not to cut through the skin. Lightly sprinkle with salt and set aside for 10 minutes, until droplets of juice appear on the surface. Then pat dry with paper towel.
- Brush the cut side of the eggplants with a thin layer of oil.
- Heat a grill, grill pan or oven with grill function. Place the eggplants cut side down and grill for 8–10 minutes, until clear grill marks appear.
- Turn the eggplants skin side down and grill for another 10–15 minutes, until the flesh is very soft and can easily be scooped out with a spoon. If using an oven, you can bake the eggplants skin side down at 200°C for about 25–30 minutes.
- Set the baked eggplants aside for a few minutes to cool slightly so they are easier to handle. Then scoop out the soft flesh with a spoon, trying not to take too much of the skin. Cut the flesh into smaller pieces.
- Slice the red onion into thin strips and soak in cold water for 5 minutes to mellow its sharpness, then drain. Halve the cherry tomatoes.
- In a small bowl, make the dressing: mix the lime juice, fish sauce, sugar and chopped chili. Stir until the sugar dissolves.
- In a larger bowl, combine the eggplant flesh, onion, tomatoes, coriander and mint. Pour over the dressing and gently toss, taking care not to crush the tomatoes.
- Sprinkle the salad with chopped peanuts just before serving so they stay crunchy.
- Serve at room temperature as an appetizer or light lunch, for example with jasmine rice.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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