Aubergine salad with soft boiled egg recipe

Name: Aubergine salad with soft boiled egg recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large aubergines (or 4 Japanese aubergines if you can source them); 6 Thai shallots peeled and thinly sliced (you could also use regular shallots); 1 small bunch spring onions, sliced finely; 1 handful fresh mint leaves; 1 handful fresh coriander leaves; 4 kaffir lime leaves, sliced into fine strips; 2 free range eggs; 3 tbsp dried shrimp (optional); 3 tbsp fish sauce; 3 tbsp lime juice; 1.5 tsp shaved palm sugar (or use golden caster sugar); 1 tsp roasted chilli powder

Servings: persons

2 large aubergines (or 4 Japanese aubergines if you can source them)
6 Thai shallots peeled and thinly sliced (you could also use regular shallots)
1 small bunch spring onions, sliced finely
1 handful fresh mint leaves
1 handful fresh coriander leaves
4 kaffir lime leaves, sliced into fine strips
2 free range eggs
3 tbsp dried shrimp (optional)
3 tbsp fish sauce
3 tbsp lime juice
1.5 tsp shaved palm sugar (or use golden caster sugar)
1 tsp roasted chilli powder

1
First grill the aubergines either over a charcoal grill, on a griddle pan, or put them under a hot preheated grill until cooked, soft and skin is charred.
2
Set aside to cool.
3
Soft boil the eggs to your liking (I immerse for 6 mins and 15 seconds in rapidly boiling water, then transfer into iced water to stop the cooking).
4
Once cooled, peel and set aside.
5
Make the prawn floss by whizzing the dried shrimp in a blender or spice grinder until it gives a floss or powder-like texture.
6
Make the dressing by dissolving the sugar in the lime juice, then stirring in the fish sauce and chilli powder.
7
Peel the aubergines and cut each one into 3 or 4 pieces, lay on a plate.
8
In a bowl mix the salad of mint, coriander, shallots, spring onions and kaffir lime leaf, add the dressing and then serve the salad and all the dressing over the aubergine on the plate, pouring the dressing over the aubergines.
9
Break the soft boiled eggs in half and place on top of the aubergine salad.
10
Finish sprinkling over the prawn floss.

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large aubergines (or 4 Japanese aubergines if you can source them), 6 Thai shallots peeled and thinly sliced (you could also use regular shallots), 1 small bunch spring onions, sliced finely, 1 handful fresh mint leaves, and more.

Yes, Aubergine salad with soft boiled egg recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!