Southeast Asian Grilled Eggplant Salad

The Southeast Asian Grilled Eggplant Salad is a vibrant and flavorful dish that brings together the smoky goodness of grilled eggplants with the refreshing crunch of fresh vegetables and herbs. The combination of tangy lime dressing, spicy chiles, and aromatic herbs creates a harmonious balance of flavors.

To prepare this salad, start by grilling halved Asian eggplants until they become tender and slightly charred. The smoky flavors from the grill add depth to the eggplants’ natural sweetness. Meanwhile, whisk together a zesty dressing using peanut oil, lime juice, shallots, fish sauce, sugar, and minced chiles. This dressing adds a tangy and spicy element that complements the grilled eggplants perfectly.

In another bowl, create a flavorful ginger mixture by combining minced ginger, soy sauce, shallots, and sugar. This mixture adds an extra layer of complexity and a hint of sweetness to the dish.

Once the eggplants are grilled to perfection, assemble the salad by combining baby lettuces, halved cherry tomatoes, fresh basil leaves, and mint leaves. Toss the salad with the lime dressing, ensuring the greens are lightly coated.

To serve, arrange the grilled eggplant halves over the salad and spoon the ginger mixture on top. The combination of textures and flavors creates a delightful contrast, with the tender eggplant complementing the crispness of the salad.

The Southeast Asian Grilled Eggplant Salad is a refreshing and vibrant dish that showcases the beauty of fresh ingredients and the bold flavors of Southeast Asian cuisine. It is a perfect choice for a light and flavorful meal or as a side dish to accompany grilled meats or seafood. Enjoy this salad for its enticing combination of smoky, tangy, and aromatic flavors that will transport you to the vibrant culinary traditions of Southeast Asia.

SERVES: 4

INGREDIENTS:

• 1/4 cup peanut oil
• 1/4 cup fresh lime juice
• 3 Tbs. minced shallot
• 1 Tbs. fish sauce
• 13/4 tsp. granulated sugar
• 1 to 2 Thai bird chiles, minced, or 11/2 to 2 serrano chiles, seeded and minced
• Kosher salt and freshly ground black pepper
• 2 Tbs. minced fresh ginger
• 11/2 Tbs. soy sauce
• 11/4 lb. long, slender Asian eggplants, trimmed and halved lengthwise
• 4 oz. baby lettuces (about 51/2 cups)
• 10 to 12 oz. cherry or grape tomatoes, halved (about 2 cups)
• 1 cup packed fresh basil leaves (preferably Thai basil)
• 1/3 cup packed fresh mint leaves

INSTRUCTIONS:

1. Prepare a medium-high gas or charcoal grill fire.
2. In a small bowl, whisk 3 Tbs. of the peanut oil with the lime juice, 2 Tbs. of the shallot, the fish sauce, 3/4 tsp. of the sugar, and the chiles. Season to taste with salt and pepper.
3. In another small bowl, combine 2 tsp. water with the ginger, soy sauce, the remaining 1 Tbs. shallot, and 1 tsp. sugar.
4. Arrange the eggplant halves on a rimmed baking sheet, brush both sides with the remaining 1 Tbs. peanut oil, and sprinkle with salt and pepper. Grill the eggplant, covered, until tender, 3 to 5 minutes per side.
5. Combine the lettuces, tomatoes, basil, and mint in a large bowl. Rewhisk the lime dressing and toss just enough into the salad to lightly coat the greens. Season the salad to taste with salt and pepper. Transfer the salad to a platter and arrange the eggplant over the salad. Spoon the ginger mixture over the eggplant, and serve immediately.

NUTRITIONAL INFORMATION:

PER SERVING

• 120 CALORIES | 3G PROTEIN | 12G CARB | 8G TOTAL FAT | 1.5G SAT FAT |
  3.5G MONO FAT | 2.5G POLY FAT | 0MG CHOL | 650MG SODIUM | 5G FIBER

NOTE:

• This salad is a delicious way to show off the lovely slender shape of Asian eggplants, which readily absorb the ginger-soy dressing that’s spooned over the top.