Spicy Grilled Eggplant Salad Recipe

Name: Spicy Grilled Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coarsely chopped fresh coriander (cilantro) root, plus 1/4 cup leaves (See Note); 1 tablespoon chopped pickled garlic, plus 1 tablespoon garlic brine (See Note); 8 garlic cloves6 coarsely chopped, 2 minced; Kosher salt; 1 medium semi-hot fresh green chile, such as poblano, seeded and chopped; 4 fresh red Thai chiles, seeded and chopped (See Note); 1 tablespoon palm sugar (See Note); 1 1/2 tablespoons fresh lime juice; 1 1/2 tablespoons Thai fish sauce (See Note); 3 pounds eggplant, sliced lengthwise 1/2 inch thick; 1/4 cup vegetable oil; 2 hard-cooked eggs, quartered; 2 shallots, thinly sliced; 1 tablespoon dried shrimp

Servings: persons

1 tablespoon coarsely chopped fresh coriander (cilantro) root, plus 1/4 cup leaves (See Note)
1 tablespoon chopped pickled garlic, plus 1 tablespoon garlic brine (See Note)
8 garlic cloves6 coarsely chopped, 2 minced
Kosher salt
1 medium semi-hot fresh green chile, such as poblano, seeded and chopped
4 fresh red Thai chiles, seeded and chopped (See Note)
1 tablespoon palm sugar (See Note)
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons Thai fish sauce (See Note)
3 pounds eggplant, sliced lengthwise 1/2 inch thick
1/4 cup vegetable oil
2 hard-cooked eggs, quartered
2 shallots, thinly sliced
1 tablespoon dried shrimp

1
In a mortar, crush the corriander root, pickled garlic and brine and chopped garlic to a paste.
2
Work in 1/2 teaspoon salt and the chiles.
3
Stir in the palm sugar, then add the lime juice and fish sauce.
4
Light a grill or preheat the broiler.
5
Brush the eggplant on both sides with the vegetable oil and season with salt.
6
Grill the eggplant over low heat, turning once, for about 3 minutes per side, or until tender and browned.
7
Alternatively, broil the eggplant on two large baking sheets for about 3 minutes per side.
8
Arrange the slices on a platter and top with the eggs.
9
Drizzle the sauce over and sprinkle with the minced garlic, shallots, dried shrimp and coriander leaves.

613

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 14 ingredients. The key ingredients include: 1 tablespoon coarsely chopped fresh coriander (cilantro) root, plus 1/4 cup leaves (See Note), 1 tablespoon chopped pickled garlic, plus 1 tablespoon garlic brine (See Note), 8 garlic cloves6 coarsely chopped, 2 minced, Kosher salt, and more.

Yes, Spicy Grilled Eggplant Salad 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!

Spicy Grilled Eggplant Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions