Roasted Eggplant Salad

Cuisine: Thai

Recipe Type: Salad

Average User Rating: 0.5 / 5

Vegetarian / Vegan: Vegan


4 japanese eggplants
4 large green chilis (jalapeno, fresno, poblano, etc.)
10 red Thai chilis, chopped
4 TB lime juice
3 TB soy sauce
1 TB palm sugar
1 TB oil
1 cup fried tofu, diced
2 shallots, thinly sliced
4 cloves garlic, thinly sliced
Cilantro sprigs, for garnish


Fry shallots and garlic in oil until brown and crispy. Remove from pan and drain on paper towels. Heat a charcoal grill and roast eggplant and green chilis over hot coals until charred on all sides. Place eggplant and green chilis in a closed paper bag for 10 minutes to loosen the skins. Remove skins, tops, stems, etc. and cut eggplants and chilis into several long strips each.

Mix lime juice, soy/veggie fish sauce, red Thai chilis, and palm sugar together until palm sugar is dissolved. Place roasted eggplant and green chili slices on a platter, top with tofu, and spoon sauce over top. Garnish with crispy fried shallots and garlic and a sprig of cilantro.

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Prep Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

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