Crunchy Thai Eggplant Salad

crunchy thai eggplant salad

Today’s crunchy Thai eggplant salad is a recipe I’ve made as part of a roundup of Asian bloggers called the #AsianSaladFeast! Thank you to Kimchimari for including me in this very fun project.

Sometimes I dread eating salad. I feel like eating salad to me is like wearing socks. I need to wear socks because my feet would be cold and smelly otherwise, but putting on socks aren’t a particular activity I look forward to. The same is true of salad. I love cooking for my family, but many times after I’m done making the main course, I sigh and look back at the refrigerator, knowing I have to throw together some raw veg to help round out the meal.

One of the few exceptions (besides this amazing carrot salad and this super tart apple and celery slaw) I make is for this Thai eggplant salad — it’s a delicious blend of zesty, spicy, sour, and sweet, making it interesting and fun to eat, bite after bite.


crunchy thai eggplant salad

This Thai eggplant salad is pretty easy to prepare — just roast a few strips of eggplant in the oven for 15-20 minutes, then throw together a mix of Thai red birds’ eye chillies, shallots, garlic, lime juice, and cilantro, green onions, toasted peanuts and a touch of sugar. Sometimes I add Thai fish sauce too for that extra swirl of fishy goodness, but I’ve done without it and not missed it, either.

crunchy thai eggplant salad

The piece de resistance on this Thai eggplant salad are the medium-boiled eggs that I slice and use as a garnish on the side. The ever-so-slightly yolk runs all over the charred bits of eggplant, making this really intoxicating mix of velvety smokiness. You’ll be addicted to this salad within minutes. Trust me on this.

crunchy thai eggplant salad

I love making this salad on curry night. It’s just the right amount of freshness to balance a rich, creamy curry. It’s also more filling and substantial than a leafy salad.

crunchy thai eggplant salad

Traditional Thai eggplant salad doesn’t have toasted peanuts, but I love the added crunch. Roasted eggplant is really soft and sexy; it needs some textural balance to make the dish pop.

I wrote this recipe as part of a collaboration with other Asian food bloggers for the 2018 Asian Salad Feast organized by JinJoo of Kimchimari.com. Check out these other great Asian salad recipes and follow these fabulous folks!

 

crunchy thai eggplant salad

Time50 mins
CourseAppetizer, Salad, Side Dish
CuisineAsian
Servings4

Ingredients

  • 4 medium eggplants
  • 1/2 cup cilantro (chopped)
  • 2 spring onions (scallions, finely chopped)
  • 1/2 cup peanuts
  • 1 shallot
  • 2 Thai red birds’ eye chillies (deseeded and minced)
  • juice of 2 limes
  • 1 garlic clove (minced and crushed)
  • 1 teaspoon sugar
  • 1 tablespoon fish sauce (optional)
  • 4 eggs
  • olive oil (salt and pepper for seasoning)

Instructions

  • Preheat the oven to 425 degrees Fahrenheit. Slice the eggplant in half lengthwise, then slice each half into long 1-inch wide strips. Rub the eggplants all over with olive oil, then season generously with salt and pepper. Place the eggplant strips into a roasting pan and roast the eggplant for about 15-20 minutes until the eggplants are browned and soft.
  • While the eggplant are roasting, toast the peanuts in a dry skillet over medium heat, stirring constantly until the peanuts are just browned.
  • Put the eggs in boiling water for 7-8 minutes, then remove and immediately plunk into a bowl of ice water to cool until you’re ready to serve.
  • Half the shallot lengthwise, then slice the shallot crosswise into thin half-moon shaped pieces. Put the shallot in a small bowl, then add the chillies, cilantro, spring onions, lime juice, garlic, sugar and fish sauce (if using). Whisk everything together until well-blended. Taste and adjust the seasoning with salt and pepper.
  • When the eggplant are cool enough to handle, slice them in half or thirds into 3-4 inch lengths. Place the eggplant on a serving dish and drizzle or toss the eggplant in the dressing. Sprinkle the peanuts over the top, then shell the boiled eggs and slice to serve on top.

 

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I’m such a big fan of eggplant and I’ll eat it no matter how it’s prepared but I think I’m going to really love this style. It looks so refreshing! 🙂

 

Yum! I love eggplants and this colorful salad definitely looks like my jam. Can’t wait to give this recipe a go!

 

Ohhhh yay eggplant is one of my fav veggies so I am trying this for sure 🙂 I love how creamy eggplant gets when it’s cooked… so buttery! What a beautiful salad, Ann. And can I just say, you have such a gorgeous blog!! I am in love. xx

 

Love roasted egg plant! We totally know how you feel about raw salads, we feel the same way. Love a little texture diversity along with a pop of flavor and this certainly would be the perfect side dish for a curry night. Gorgeous clicks!

 

The addition of crunchy peanuts is the perfect pairing to the soft eggplant. Love your suggestion for having it on a curry night – can’t wait to try it next time I make curry!! Thank you!

 

I am drooling looking at that roasted eggplant, and especially the medium boiled egg! It’s almost my lunch time and I wish I can just grab a plate right out from the screen 🙂

 

I love grilled eggplant and I love your version more because it has boiled eggs and crunchy peanuts. I can’t wait to try this recipe! Thanks for suggesting to serve with curry. Love this recipe Ann!

 

Like everyone else, I love eggplants too but I always make miso dengaku. I would love to try this eating eggplants in different way. 😀

 

Your comment about socks cracked me up, I’m not a fan either! LOL
I love eating salads and your recipe looks like a must try! Thanks!!!

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About me

I’m Ann, a mom / wife / lawyer / certified culinary enthusiast. I share recipes, travel guides and home life tips while living overseas. Currently based in São Paulo, Brazil.

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