Thai Vegetable and Smoky Eggplant Salad Recipe

Name: Thai Vegetable and Smoky Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 long purple eggplants (1 1/2 pounds each); 8 fresh kaffir lime leaves, minced, or 1 teaspoon finely grated lime zest; 1/2 cup fresh lime juice; 1/4 cup soy sauce; 1 red Thai chile, minced; 1 tablespoon light brown sugar; 1 small garlic clove, minced; 1 teaspoon finely grated lemon zest; 1 Hass avocadohalved, pitted and thinly sliced; 1 large carrot, cut into thin julienne strips; 1 medium English cucumber, thinly sliced crosswise; 1/2 pound cherry tomatoes, halved; 1/2 medium red onion, halved and thinly sliced; Snipped chives, for garnishing; 3 tablespoons chopped mint; 1/2 cup roasted cashews, coarsely chopped

Servings: persons

2 long purple eggplants (1 1/2 pounds each)
8 fresh kaffir lime leaves, minced, or 1 teaspoon finely grated lime zest
1/2 cup fresh lime juice
1/4 cup soy sauce
1 red Thai chile, minced
1 tablespoon light brown sugar
1 small garlic clove, minced
1 teaspoon finely grated lemon zest
1 Hass avocadohalved, pitted and thinly sliced
1 large carrot, cut into thin julienne strips
1 medium English cucumber, thinly sliced crosswise
1/2 pound cherry tomatoes, halved
1/2 medium red onion, halved and thinly sliced
Snipped chives, for garnishing
3 tablespoons chopped mint
1/2 cup roasted cashews, coarsely chopped

1
Light a grill.
2
Using a fork, prick the eggplants in a few places.
3
Grill over high heat, turning occasionally, until the eggplants are very soft and blackened all over, about 35 minutes.
4
Transfer to a baking sheet and let cool slightly.
5
Cut the stems off the eggplants and scrape off the charred skin.
6
Tear the eggplants into long strips and discard the seeds.
7
Transfer to a bowl.
8
In a small bowl, mix the lime leaves with the lime juice, soy sauce, chile, brown sugar, garlic and lemon zest.
9
Stir 3 tablespoons of the dressing into the eggplant.
10
Arrange the eggplant, avocado, carrot, cucumber, cherry tomatoes and red onion on a platter.
11
Drizzle the remaining dressing over the vegetables.
12
Sprinkle the chives, mint and cashews over the salad and serve.

154

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2 long purple eggplants (1 1/2 pounds each), 8 fresh kaffir lime leaves, minced, or 1 teaspoon finely grated lime zest, 1/2 cup fresh lime juice, 1/4 cup soy sauce, and more.

Yes, Thai Vegetable and Smoky 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.

Thai Vegetable and Smoky Eggplant Salad

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