This perfect salad is light and refreshing for a hot summer evening. Plus it still tastes amazing chilled in the fridge and eaten the next day. Thai Eggplant Salad modified from A Veggie Venture
1.5 lbs Japanese eggplant (long and skinny), roasted and peeled
1/2 red onion, peeled and thinly sliced
5 stalks green onion, sliced
1/3 cup cilantro, chopped
2-3 Bird’s Eye chilies, thinly sliced – I used some red jalapenos from my garden
5 tbs fresh lime juice (about 2-3 limes)
2 tsp brown sugar I was out of brown and used white
2-3 tbs fish sauce
2-3 garlic cloves, crushed
2 tsp Thai red chili sauce or spice to taste – I used Sriracha
.5 lbs Shrimp, cooked, peeled and deveined
1/4 cup peanuts, chopped - optional
Fire up the grill and allow to heat. Wash eggplant and pierce skin several times with a knife. Place eggplant whole on the grill at a medium-high temp for 35-40 mins. Option – you can also roast eggplant in oven but it was too hot to cook in doors this day. Use tongs to continually rotate eggplant until extremely soft. Skin will be slightly black. Allow eggplant to cool to touch and cut off tops and peel off skin. Note - I left the skin on some of my eggplant this time for more texture, color and taste. Cut eggplant into 1” chunks.
In a large bowl mix together lime juice, fish sauce, sugar, garlic and red chili sauce. Remember you can always add more chili sauce later for extra heat so start light and work your way up. Add all remaining ingredients in bowl and toss with large spoon.
This salad can be served warm or allowed to chill in fridge to absorb the marinade. I had some of this salad as soon as it was ready and also ate some chilled the next day for lunch. It’s great both ways.
Additional options – I have had this salad in Thai restaurants served with ground chicken. I have also had it served over mixed greens.
1.5 lbs Japanese eggplant (long and skinny), roasted and peeled
1/2 red onion, peeled and thinly sliced
5 stalks green onion, sliced
1/3 cup cilantro, chopped
2-3 Bird’s Eye chilies, thinly sliced – I used some red jalapenos from my garden
5 tbs fresh lime juice (about 2-3 limes)
2 tsp brown sugar I was out of brown and used white
2-3 tbs fish sauce
2-3 garlic cloves, crushed
2 tsp Thai red chili sauce or spice to taste – I used Sriracha
.5 lbs Shrimp, cooked, peeled and deveined
1/4 cup peanuts, chopped - optional
Fire up the grill and allow to heat. Wash eggplant and pierce skin several times with a knife. Place eggplant whole on the grill at a medium-high temp for 35-40 mins. Option – you can also roast eggplant in oven but it was too hot to cook in doors this day. Use tongs to continually rotate eggplant until extremely soft. Skin will be slightly black. Allow eggplant to cool to touch and cut off tops and peel off skin. Note - I left the skin on some of my eggplant this time for more texture, color and taste. Cut eggplant into 1” chunks.
In a large bowl mix together lime juice, fish sauce, sugar, garlic and red chili sauce. Remember you can always add more chili sauce later for extra heat so start light and work your way up. Add all remaining ingredients in bowl and toss with large spoon.
This salad can be served warm or allowed to chill in fridge to absorb the marinade. I had some of this salad as soon as it was ready and also ate some chilled the next day for lunch. It’s great both ways.
Additional options – I have had this salad in Thai restaurants served with ground chicken. I have also had it served over mixed greens.
