Go Back
+ servings

Thai Eggplant Salad

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 292

Ingredients

  • 2 long purple eggplants of 1½ pounds each
  • 1 teaspoon of lime zest finely grated/7 fresh leaves of kaffir lime
  • ½ cup of fresh lime juice
  • ¼ cup of soy sauce
  • 1 red Thai chili minced
  • 1 tablespoon of light brown sugar
  • 1 small garlic clove minced
  • 1 teaspoon of lemon zest finely grated
  • 1 avocado Pitted and thinly sliced
  • 1 large carrot cut into thin strips
  • 1 medium English cucumber crosswise, thinly sliced
  • ½ pound cherry tomatoes cut in half
  • ½ of medium red onion cut in thin slices
  • 3 tablespoons of chopped mint
  • ½ cup of roasted cashews chopped coarsely
  • Salt to taste
  • Snipped chives garnishing

Instructions

  • Use a fork to prick the eggplants in a number of places. Then, light your grill to put the eggplants over it on high heat. Keep turning them occasionally till they are blackened and soft all over. It should take about thirty-five minutes.
  • Transfer the eggplants to a baking sheet to let them cool down slightly. Next, cut off their stems and get the charred skin off. Tear the grilled eggplants in thin, long strips before discarding the seeds. Transfer it to a big bowl.
  • Take a small bowl to mix the garlic, brown sugar, chili, soy sauce, lime zest, kaffir lime leaves, salt, and lime juice. Three tablespoons of this dressing have to go into the eggplant that you have kept aside.
  • Get the red onion, cherry tomatoes, cucumber, carrot, avocado, and eggplant arranged on a plate. Take the rest of the dressing and spread it all over the veggies. Finally, sprinkle the cashews, mint, and chives over your salad and serve.

Nutrition

Calories: 292kcal | Carbohydrates: 36g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 843mg | Potassium: 1218mg | Fiber: 12g | Sugar: 17g | Vitamin A: 3499IU | Vitamin C: 30mg | Calcium: 69mg | Iron: 3mg