Thai-Style Eggplant Salad Recipe

Name: Thai-Style Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: extra virgin olive oil, for the baking sheet; 1 1/2 pounds Japanese eggplant; 2 tablespoons warm water; 1 tablespoon coconut palm sugar; 1 tablespoon fresh lime juice; 2 tablespoons soy sauce; 1 teaspoon fish sauce; 1 bunch scallions, white and pale green parts only, thinly sliced; 1 large clove garlic, finely grated; 1/2 serrano chile, thinly sliced (leave it out or add more if you dig heat); 1/4 cup fresh mint leaves, loosely packed and torn; 1/4 cup cilantro leaves, loosely packed and torn; 1/4 cup Fresh Basil leaves, loosely packed and torn

Servings: persons

extra virgin olive oil, for the baking sheet
1 1/2 pounds Japanese eggplant
2 tablespoons warm water
1 tablespoon coconut palm sugar
1 tablespoon fresh lime juice
2 tablespoons soy sauce
1 teaspoon fish sauce
1 bunch scallions, white and pale green parts only, thinly sliced
1 large clove garlic, finely grated
1/2 serrano chile, thinly sliced (leave it out or add more if you dig heat)
1/4 cup fresh mint leaves, loosely packed and torn
1/4 cup cilantro leaves, loosely packed and torn
1/4 cup Fresh Basil leaves, loosely packed and torn

1
Preheat the oven to 350F.
2
Line a baking sheet with foil and lightly coat it with olive oil.
3
Peel away alternating strips of skin lengthwise on each eggplant, leaving strips of unpeeled skin in between, so you get a racing stripe look.
4
Cut the eggplant crosswise into 1/2-inch thick rounds (1-inch cubes, if you're using regular eggplant) and arrange them in a single layer on the baking sheet.
5
Roast until the eggplant slices are tender all the way to the center, about 30 minutes.
6
In a large bowl, whisk the water and coconut sugar together until the sugar dissolves.
7
Add the lime juice, soy sauce and fish sauce and whisk to combine.
8
While it's still warm, add the roasted eggplant to the bowl of dressing.
9
Drop in the scallions, garlic, serrano chile, mint, cilantro and basil and toss to combine.

106

kcal

Calories

Carbs

Protein

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 13 ingredients. The key ingredients include: extra virgin olive oil, for the baking sheet, 1 1/2 pounds Japanese eggplant, 2 tablespoons warm water, 1 tablespoon coconut palm sugar, and more.

Yes, Thai-Style 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!

Thai-Style Eggplant Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions