Thai Grilled Eggplant Salad

Thai Grilled Eggplant Salad is smoky, tangy, and full of vibrant Southeast Asian flavors. Tender grilled eggplant is tossed with a zesty lime dressing, fresh herbs, chili, and crunchy peanuts for a refreshing yet satisfying dish. It’s a perfect balance of sweet, sour, salty, and spicy — the essence of Thai cuisine — and makes a delicious side dish or light vegetarian main.

Try More Dinners Recipes:

• Easy Eggplant Pizza
• Eggplant Lasagna
• Pasta alla Norma

Thai Grilled Eggplant Salad Ingredients

• 2 medium Asian eggplants (or 1 large globe eggplant)
• 1 tablespoon vegetable oil
• Salt, to taste

For the Dressing:

• 2 tablespoons fish sauce (or soy sauce for vegetarian)
• 2 tablespoons lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar or palm sugar
• 1 garlic clove, minced
• 1 red chili, finely sliced (adjust to taste)
• 1 teaspoon grated ginger

For the Salad:

• ½ small red onion, thinly sliced
• 1 small cucumber, julienned
• 1 small carrot, julienned
• ¼ cup chopped cilantro
• ¼ cup chopped mint leaves
• 2 tablespoons roasted peanuts, roughly chopped

Optional: sliced green onion or toasted sesame seeds for garnish

🥙 How To Make Thai Grilled Eggplant Salad

1. Prepare the eggplant:
   Slice eggplant lengthwise into thick strips. Brush lightly with oil and sprinkle with salt.
2. Grill the eggplant:
   Heat a grill pan or outdoor grill to medium-high heat. Grill eggplant for 3–4 minutes per side until tender and slightly charred. Set aside to cool slightly, then cut into bite-sized pieces.
3. Make the dressing:
   In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, garlic, chili, and ginger until the sugar dissolves.
4. Assemble the salad:
   In a large bowl, combine grilled eggplant, red onion, cucumber, and carrot. Pour over the dressing and toss gently to coat.
5. Add herbs and toppings:
   Fold in cilantro, mint, and half the peanuts. Taste and adjust seasoning — add more lime or chili if desired.
6. Serve:
   Transfer to a serving dish, sprinkle with remaining peanuts, and garnish with herbs. Serve slightly warm or at room temperature.

💭 Recipe Tips

• Use Asian eggplants: They’re slender, tender, and less bitter than globe varieties.
• For vegetarian version: Substitute fish sauce with soy sauce or tamari.
• Add protein: Top with grilled shrimp, tofu, or chicken for a heartier salad.
• Chill before serving: For a refreshing twist, refrigerate for 20 minutes before serving.
• Spice level: Adjust chili to your heat preference — Thai bird’s eye chili for bold spice or jalapeño for mild flavor.

🍚 What To Serve With Thai Grilled Eggplant Salad?

This Thai Grilled Eggplant Salad pairs perfectly with jasmine rice, sticky rice or grilled meats like Thai chicken skewers or salmon. It also makes a vibrant side dish for curries or noodle dishes.

🎚 How To Store Leftovers Thai Grilled Eggplant Salad?

• Refrigerate: Store in an airtight container for up to 2 days.
• Do not freeze: The vegetables and herbs lose texture once thawed.

FAQs

More Dinners Recipes:

• Eggplant Meatballs
• Eggplant Caponata
• Classic Baba Ganoush

📊 Thai Grilled Eggplant Salad Nutrition Facts

Serving Size: 1 plate

• Calories: 180 kcal
• Total Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 540mg
• Total Carbohydrates: 19g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 5g