Vietnamese Grilled Eggplant Salad Recipe

Name: Vietnamese Grilled Eggplant Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon rice wine vinegar; 1 tablespoon sugar; 2 small shallots, halved, peeled, and thinly sliced; 1 fresh red Thai chile, seeded and chopped (or Thai chile paste to taste); 1 clove garlic, finely chopped; 2 tablespoons Asian fish sauce; ⅔ tablespoons freshly squeezed lime juice; 4 Chinese or Japanese eggplant, sliced lengthwise into 1/2-inch thick slices; Canola oil; 1/3 cup chopped fresh mint leaves; 1/3 cup chopped fresh cilantro

Servings: persons

1 tablespoon rice wine vinegar
1 tablespoon sugar
2 small shallots, halved, peeled, and thinly sliced
1 fresh red Thai chile, seeded and chopped (or Thai chile paste to taste)
1 clove garlic, finely chopped
2 tablespoons Asian fish sauce
⅔ tablespoons freshly squeezed lime juice
4 Chinese or Japanese eggplant, sliced lengthwise into 1/2-inch thick slices
Canola oil
1/3 cup chopped fresh mint leaves
1/3 cup chopped fresh cilantro

1
In a small saucepan over medium heat, combine 1/3 cup water, the rice vinegar, and sugar.
2
Bring to a boil, stirring until the sugar dissolves.
3
Remove from the heat, add the shallots, chile, garlic, fish sauce, and lime juice.
4
Let cool completely.
5
Refrigerate until ready to use, at least 30 minutes, and up to 3 days.
6
Prepare a charcoal or gas grill for medium heat, or heat a stovetop grill.
7
Oil the grill.
8
Brush the eggplant slices with oil and season with salt.
9
Grill the eggplant slices, turning once, until nicely grill-marked and tender.
10
Cut the eggplant into smaller pieces and add to a shallow serving bowl.
11
Toss with the mint and cilantro and drizzle with some of the dressing.
12
Serve warm.

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 11 ingredients. The key ingredients include: 1 tablespoon rice wine vinegar, 1 tablespoon sugar, 2 small shallots, halved, peeled, and thinly sliced, 1 fresh red Thai chile, seeded and chopped (or Thai chile paste to taste), and more.

Yes, Vietnamese Grilled Eggplant Salad Recipe 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!

Vietnamese Grilled Eggplant Salad Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions