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Thaï Eggplant salad

Thaï Eggplant salad

A vibrant and zesty Thai Eggplant Salad—smoky grilled eggplants topped with chili, hard-boiled eggs, fresh herbs, and spring onions, drizzled with a tangy calamansi and fish sauce dressing. Refreshing, colorful, and bursting with flavor!

Prep Icon
Prep
15 min
Bake
12 min
Total
27 min
Serving Icon
Serving
4 people
Recipe Type
Starter
Recipe Main Image

Ingredients

4 large eggplants
1 long red chili
2 hard boiled eggs
1 or 2 spring onions
2 shallots
3 to 4 calamansies
Coriander
1 tbsp brown sugar
1 tbsp fried shallots in oil
Fish sauce
Chives

Instructions

  1. Grill the eggplants in the oven, then peel and slice them. Once cooled, place them in a serving dish and pour fish sauce over.
  2. Dice the eggs into small pieces, finely chop the chili (remove the seeds) and slice the shallots. Put on top of the eggplants. Refrigerate.
  3. Prepare the sauce: mix the calamansies juice with the brown sugar and some fish sauce to taste.
  4. When ready to serve, add the chopped chives, fried shallots and chopped coriander on top of the eggplant salad and pour the sauce in.

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