Thai Grilled Eggplant Salad Recipe
This Thai grilled eggplant salad recipe makes a delightful dish of smoky pieces of creamy eggplant with sweet red shallots, aromatic mint, the umami of fish sauce, a sublime soft-boiled egg, and a kick of chilli. Best when the eggplant is straight from the grill or barbecue and combined with the other ingredients just before serving. Light, fragrant and flavourful, this Thai eggplant salad makes a great side dish or a main course if you add a five-minute egg and some jasmine rice.
Servings: 1 Bowl
Calories: 375kcal
Ingredients
- 4 long green or Japanese eggplants
- 2 tbsp mint leaves
- 2 red shallots very thinly sliced
- 2 tbsp spring onions chopped finely
- ½ tsp roasted chilli powder
- 2 tbsp lime juice
- 1 tbsp fish sauce to taste
- ½ tsp ground dried prawns shrimp
- 1 Piece five-minute boiled egg
Instructions
- Grill the eggplants on a BBQ with medium heat until the exterior is charred and soft.
- Cover and allow to cool before peeling.
- In a bowl, add the eggplant and all the other ingredients apart from the dried prawns and the egg and mix.
- Taste for seasoning and add more fish sauce as necessary.
- Arrange on a serving plate, place the egg on the side and sprinkle over the dried shrimp.
Nutrition
Calories: 375kcal | Carbohydrates: 68g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 215mg | Sodium: 1608mg | Potassium: 2497mg | Fiber: 30g | Sugar: 38g | Vitamin A: 1328IU | Vitamin C: 38mg | Calcium: 183mg | Iron: 4mg