Thai Roasted Eggplant Salad with Cilantro and Lime
Bursting with vibrant flavors and a medley of fresh herbs, this Thai Roasted Eggplant Salad with Cilantro and Lime is a refreshing twist on traditional salads. Velvety roasted eggplant, delicately caramelized, becomes the perfect canvas for a zesty lime dressing infused with fish sauce, garlic, and a hint of sweetness from brown sugar. Complemented by aromatic cilantro, mint, and scallions, and spiced with a touch of fresh red chili, this dish delivers an irresistible balance of smoky, tangy, and herby notes. Garnish with toasted peanuts for a satisfying crunch or serve it as a light side dish or a centerpiece in a Thai-inspired feast. Ready in under an hour, this salad is ideal for entertaining or adding a touch of exotic elegance to your weeknight meals.
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Recipe Information
Ingredients
- 2 pieces Eggplant (medium-sized)
- 3 tablespoons Lime juice
- 1.5 tablespoons Fish sauce
- 1 teaspoon Brown sugar
- 2 cloves Garlic (minced)
- 1 piece Fresh red chili (finely sliced)
- 2 pieces Shallots (thinly sliced)
- 0.5 cup Fresh cilantro (chopped)
- 0.25 cup Mint leaves (chopped)
- 2 stalks Scallions (thinly sliced)
- 2 tablespoons Vegetable oil
- 0.25 cup Toasted peanuts (optional, chopped)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern without cutting through the skin.
Brush the cut sides of the eggplants with 1 tablespoon of vegetable oil and place them cut-side down on the prepared baking sheet.
Roast the eggplants in the oven for 25-30 minutes, or until the flesh is tender and the edges are slightly caramelized. Remove from the oven and let cool slightly.
While the eggplants are roasting, prepare the dressing by whisking together lime juice, fish sauce, brown sugar, and minced garlic in a bowl until the sugar has dissolved. Adjust the seasoning to taste, balancing saltiness, sweetness, and tanginess.
Once the eggplants are cool enough to handle, scoop out the roasted flesh with a spoon and place it into a large mixing bowl. Discard the skins.
Add the sliced shallots, red chili, chopped cilantro, mint leaves, and scallions to the mixing bowl with the eggplant.
Pour the lime dressing over the salad and gently toss everything together to combine. Allow the flavors to meld for 5-10 minutes.
Transfer the salad to a serving dish. Garnish with chopped toasted peanuts, if using, for added crunch.
Serve at room temperature or slightly chilled as a light side dish or part of a larger Thai-inspired meal.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2095 mg | 91% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 20.8 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1649 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
