Crunchy Thai Eggplant Salad Recipes

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THAI-STYLE GRILLED EGGPLANT SALAD | YUM MAKEUA | ยำมะเขือ



Thai-style Grilled Eggplant Salad | Yum Makeua | ยำมะเขือ image

Provided by Rachel

Number Of Ingredients 8

1 small Italian eggplant (or equivalent amount of other types)
2 Tablespoons shallot (thinly sliced)
1/4 cup mint (coarsely chopped)
1/4 cup cilantro (coarsely chopped)
1 Tablespoon bell pepper slices
1 Tablespoon fish sauce
1 Tablespoon lime juice
1/2 teaspoon dried chili flakes

Steps:

  • Slice the eggplant into 1/2 inch pieces.
  • Brush one side with a mild oil such as canola and grill over medium-high heat with the grill lid closed. Once nice grill marks are visible, flip the eggplant and repeat on the other side.
  • Once the eggplant are cooked, slice them into halves or smaller bite-sized pieces. You should have roughly 1 cup (if you have more or less, adjust the amounts of the other ingredients accordingly).
  • Combine the eggplant with the chopped fresh herbs and sliced red bell pepper and dress the salad with the lime juice, fish sauce, and chili flakes.
  • Taste and adjust the seasonings, adding more fish sauce or lime juice as needed. This salad is best enjoyed while the eggplant is still warm.

THAI ROASTED EGGPLANT SALAD WITH CILANTRO AND LIME



Thai Roasted Eggplant Salad With Cilantro and Lime image

Make and share this Thai Roasted Eggplant Salad With Cilantro and Lime recipe from Food.com.

Provided by hannahactually

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb Japanese eggplant
2 tablespoons shallots, thinly sliced
2 tablespoons cilantro, coarsely chopped plus leaves for garnish
2 green onions, thinly sliced
2 teaspoons garlic, coarsely chopped
3 tablespoons fish sauce
3 tablespoons lime juice, freshly squeezed
1 tablespoon sugar
1 tablespoon hot green chili peppers or 1 teaspoon dried red chili, coarsely ground
1 tablespoon dried shrimp, coarsely chopped (optional)

Steps:

  • Cut eggplants in half lengthwise. Cook eggplant strips, skin-side down, on a lightly oiled hot grill until tender and lightly browned, or on a baking sheet in a 400-degree F oven for 15 minutes Set aside to cool.
  • Meanwhile, place all remaining ingredients in medium bowl. Cut thick strips of eggplant crosswise into 2-in. chunks and add to the bowl. (May peel eggplant first.) Gently toss well to mix eggplant with seasoning. Garnish salad with cilantro leaves. Serve at room temperature or chilled with all juices.

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