Thai Grilled Eggplant Salad
Ingredients
The salad
-
1
pound
Japanese eggplant
-
½
cup
red onion, very finely sliced
-
½
cup
red bell pepper, cut into strips
-
1
tablespoon
jalapeño, finely diced
-
⅓
cup
cilantro, chopped
-
⅓
cup
green onion, sliced
-
¼
cup
fresh mint, leaves torn
-
¼
cup
roasted peanuts, lightly crushed
The dressing
-
1–2
tablespoons
fish sauce
-
1–2
tablespoons
fresh lime juice
-
to taste
salt and white or black pepper
For grilling
Instructions
- Slice the eggplants in half and brush lightly with oil, then grill on high heat for 3-4 minutes on each side.
- While the eggplants cool, combine all remaining ingredients in a large mixing bowl, including fish sauce and lime juice.
- Slice the grilled eggplants into long strips, optionally peeling some skin off.
- Add the eggplants to the salad bowl and mix well, adjusting flavors with more lime juice, fish sauce, or jalapeño as needed.
- Garnish with boiled eggs if desired and serve with jasmine rice or enjoy as a salad.
Nutrition Facts (estimated)
Servings
2-4
Calories
257
Total fat
16.3g
Total carbohydrates
24.3g
Total protein
8.3g
Sodium
719.3mg
Cholesterol
0mg
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