Grilled Eggplant Salad
Ingredients
- 450 grams Chinese eggplants, halved lengthwise
- Oil with a high smoke point, like rice bran, canola, or grapeseed
- Kosher salt
- 2 tablespoon roasted peanuts, chopped, as garnish
- Handful of cilantro, mint, and/or (Thai) basil, chopped, as garnish
- Fried shallots or garlic (optional)
- An extra wedge of lime
NUOC CHAM VINAIGRETTE
- 3 tablespoons neutral-tasting oil like canola or grapeseed
- 1 tablespoon fish sauce, tamari, or soy sauce
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grainy mustard
Directions
- Make Nuoc Cham vinaigrette. In a small mixing bowl, whisk together ingredients from oil to grainy mustard.
- Preheat grill to medium-low heat.
- Brush oil onto eggplant halves with Broil King’s basting brush. Season with salt.
- Grill eggplant halves flat side down for 4-6 minutes, until nicely charred with a soft interior.
- On a cutting board, slice eggplant into 1-inch pieces.
- Transfer eggplant to a platter and top with chopped peanuts, herbs, and fried shallots or garlic. Drizzle with a couple of spoonful’s of Nuoc Cham vinaigrette and serve.
Recipe Styling & Development by Jannell Lo
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