Thai Grilled Eggplant Salad Recipe
This flavorful Thai Grilled Eggplant Salad is simple, light, and refreshing with a tangy, umami dressing made from fresh lime juice and fish sauce. Healthy and tasty, this Thai Salad comes together in 35 minutes!
How to Make the Best Thai Grilled Eggplant Salad
This Thai Grilled Eggplant Salad is a vibrant, flavor-packed dish that showcases the beauty of simple, fresh ingredients. The smoky char from the grilled eggplant pairs perfectly with the bright, tangy dressing of lime juice and fish sauce, creating a harmonious balance of savory umami and refreshing citrus notes.
What makes this salad truly special is the combination of textures and aromatics—crisp red bell peppers, pungent red onion, spicy jalapeño, and a generous handful of fresh herbs including cilantro and mint. The crushed peanuts add a satisfying crunch that ties everything together. It’s a dish that feels light yet incredibly satisfying.
Whether you serve it alongside jasmine rice for a complete meal or enjoy it on its own as a refreshing side dish, this Thai salad is perfect for warm weather dining. It comes together in just 35 minutes, making it an excellent weeknight option when you want something healthy, delicious, and a little bit different.
Thai Grilled Eggplant Salad
This flavorful Thai Grilled Eggplant Salad is simple, light, and refreshing with a tangy, umami dressing made from fresh lime juice and fish sauce. Healthy and tasty, this Thai Salad comes together in 35 minutes!
Ingredients
Grilled Eggplant
Salad
Dressing
Instructions
Grill the Eggplant
- Slice the eggplants in half and brush both sides very lightly with oil. If eggplant is thick, then slice.
- Grill on high heat for 3-4 minutes on each side, or until the desired doneness. Let cool while preparing the salad.
Assemble the Salad
- Add all the remaining ingredients to a large mixing bowl, including the fish sauce and lime juice. Mix well.
- Slice the eggplant into long strips, 3-4 inches long. You can peel some of the skin off the eggplants or leave them on.
- Add the grilled eggplant to the salad bowl and mix. Taste and adjust with more lime juice, fish sauce, jalapeño, salt, or white pepper for extra flavor.
- Garnish with boiled eggs and serve with jasmine rice, or enjoy it by itself as a salad or side dish.
Notes
- For a vegan version, substitute the fish sauce with soy sauce or coconut aminos.
- You can substitute shallots for the red onion if preferred.
- Cashews can be used in place of peanuts.
