Eggplant Salad
- Total Time
- 20 minutes, plus refrigeration time
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pounds long, thin Asian or baby eggplants
- 3tablespoons fish sauce
- 1lime
- 2tablespoons brown sugar
- 1clove garlic, minced
- 1teaspoon chile flakes
- Chopped cilantro or mint leaves
Nutritional analysis per serving (6 servings)
48 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 2 grams protein; 710 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Prick the eggplants all over with a fork and singe them over the burner of a gas stove, turning constantly, for about 10 minutes until the skin is black and blistered. Allow to cool.
- Step 2
Carefully peel the eggplant skin. (This can be fussy, but you want to get all the skin off.) Pull the eggplant into strips and lay them in a shallow bowl.
- Step 3
Mix the fish sauce with the lime juice, the sugar and a couple of tablespoons of water. Add the minced garlic and chile flakes. Pour over the eggplant and marinate in the refrigerator for a few hours. When ready to serve, garnish with a few leaves of chopped cilantro or mint.
Private Notes
Comments
I find it easier to roast eggplants in a 450 degree oven until they start to collapse, then slit them open and scrape the pulp off the peel with a spoon.
Baked at 450 degrees as suggested by a prior poster. Cooled, peeled, then let marinate in fridge as recipe suggested.
Delicious. I highly recommend this dish. Served in a rice bowl with roasted chicken, kale, spaghetti squash, avocado, sesame seeds
This method will not blacken and blister the skin, which is what gives eggplant an unmistakebly smoky note. If you don't want to mess up the burners on the stove (and who does?), set the halved eggplant on baking sheet (preferably one that you've covered with foil and cooking spray) and place under a broiler set on high. When you begin to smell it smoke, turn it off, and leave it in there to cool. Voila.
Step 1: pick eggplants from garden Step 2: char on grill Step 3: marinate as directed and enjoy with mezze and grilled bread So simple yet the flavor is complex—AMAZING!
This was a staple in our family but rather than roasting or broiling it, we steamed the egg plant (not smoky but still delish), then scooped out the flesh and dressed it with crispy shallots, shallot oil, sesame oil, soy sauce, a dash of balsamic vinegar, a touch of sugar to balance acidity and chopped cilantro.
The baking and broiling tips were great! Just a reminder to poke holes in the eggplants before putting in the oven if you’re baking them whole.