Grilled Eggplant Salad With Thai Flavors Recipe

Name: Grilled Eggplant Salad With Thai Flavors
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons lime juice from 1 or 2 limes; 2 hot red chiles or hot green chiles, minced; 4 teaspoons granulated sugar; 2 teaspoons soy sauce; 1 teaspoon Asian fish sauce; 1 medium clove garlic , minced (about 1 teaspoon); 4 medium eggplants (about 2 pounds), cut lengthwise into planks 1/2-inch thick; 1 tablespoon kosher salt; 3 tablespoons peanut oil; 2 medium scallions , white and light green parts, sliced thin; 2 tablespoons minced fresh cilantro leaves; 1/4 cup roasted unsalted peanuts , chopped

Servings: persons

4 tablespoons lime juice from 1 or 2 limes
2 hot red chiles or hot green chiles, minced
4 teaspoons granulated sugar
2 teaspoons soy sauce
1 teaspoon Asian fish sauce
1 medium clove garlic , minced (about 1 teaspoon)
4 medium eggplants (about 2 pounds), cut lengthwise into planks 1/2-inch thick
1 tablespoon kosher salt
3 tablespoons peanut oil
2 medium scallions , white and light green parts, sliced thin
2 tablespoons minced fresh cilantro leaves
1/4 cup roasted unsalted peanuts , chopped

1
Combine lime juice, chiles, sugar, soy sauce, fish sauce, and garlic in small bowl; set aside to blend flavors and allow sugar to dissolve.
2
Meanwhile, lay eggplant on large baking sheet. Sprinkle both sides with kosher salt; let stand 30 minutes. Using paper towels, wipe off salt and pat eggplant dry. Brush both sides with oil; season with salt and pepper. Grill over medium-hot heat (you can hold your hand 5 inches above grill surface for 3 to 4 seconds), turning once, until dark and crisp, about 5 minutes per side. Transfer eggplant to large cutting board and cool to room temperature. Cut eggplant into 1/2-inch squares.
3
Combine chopped eggplant, scallions, and cilantro in large serving bowl. Drizzle dressing over vegetables and toss to combine. Adjust seasonings. Sprinkle with peanuts and serve. (Can be covered and set aside for 1 hour.)

192

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

You need 12 ingredients. The key ingredients include: 4 tablespoons lime juice from 1 or 2 limes, 2 hot red chiles or hot green chiles, minced, 4 teaspoons granulated sugar, 2 teaspoons soy sauce, and more.

Yes, Grilled Eggplant Salad With Thai Flavors 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!

Grilled Eggplant Salad With Thai Flavors

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions