Charred Eggplant Salad with Lime-Chile Dressing

Name: Charred Eggplant Salad with Lime-Chile Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Asian eggplants (2 pounds); 2 tablespoons canola oil; 3 garlic cloves, thinly sliced; 1 teaspoon small dried shrimp (optional); 1 tablespoon hot water; 1 tablespoon palm sugar or dark brown sugar; 2 tablespoons fresh lime juice; 2 tablespoons Asian fish sauce; 1 small Thai chile, minced; 1 hard-cooked egg, chopped; 1 small shallot, thinly sliced; 1/4 cup cilantro leaves

Servings: persons

6 Asian eggplants (2 pounds)
2 tablespoons canola oil
3 garlic cloves, thinly sliced
1 teaspoon small dried shrimp (optional)
1 tablespoon hot water
1 tablespoon palm sugar or dark brown sugar
2 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
1 small Thai chile, minced
1 hard-cooked egg, chopped
1 small shallot, thinly sliced
1/4 cup cilantro leaves

1
Light a grill.
2
Grill the eggplants over moderately high heat, turning frequently, until the skin is blistered and the flesh is just tender, about 12 minutes.
3
Transfer to a plate and let cool.
4
Cut off the stems and peel the eggplants.
5
Cut the eggplants crosswise 1 1/2 inches thick and transfer to a serving plate.
6
In a small skillet, heat the canola oil.
7
Add the garlic and cook over moderate heat until golden, about 4 minutes.
8
Using a slotted spoon, transfer the garlic to paper towels to drain.
9
Add the dried shrimp to the skillet and cook until crisp, about 1 minute.
10
Drain and coarsely chop the shrimp.
11
In a small bowl, mix the water with the sugar until the sugar is dissolved.
12
Stir in the lime juice, fish sauce and chile.
13
Pour the dressing over the eggplant.
14
Garnish with the fried garlic and shrimp and the egg, shallot and cilantro and serve.

272

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: 6 Asian eggplants (2 pounds), 2 tablespoons canola oil, 3 garlic cloves, thinly sliced, 1 teaspoon small dried shrimp (optional), and more.

Yes, Charred Eggplant Salad with Lime-Chile Dressing 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!