Eggplant Salad

Genie Dixon


I loved eggplant. Grill, bake or fried. This salad is simple to make but oh so good! Hope you try it.


☆☆☆☆☆ 0 votes

30 Min


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long eggplant
2 Tbsp
fish sauce
2 Tbsp
lime or vinegar
1 tsp
sambal oelek or chilli paste
spring onion
1 Tbsp
chopped mint
2 Tbsp
chopped coriander
eggs, hard boiled and sliced

How to Make Eggplant Salad


  • 1Using a knife or fork, pierced eggplant and broil. When eggplant is soft, take it out put it in a bowl and cover it with plastic wrap. Set aside for 10-15 minutes.
  • 2Peel eggplant, and start pulling the eggplant into a finger size strands or you can sliced it. Either way it works but I prefer the long strands for a very nice presentation. Arrange the eggplant on the plate as you go. Set it aside.
  • 3In a small bowl, mix lime juice, fish sauce and the chilli paste. Set aside.
  • 4Now topped your eggplant with your egg slices, shallots and drizzle with your sauce. Sprinkle with spring onion, coriander and mint.

Printable Recipe Card

About Eggplant Salad

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Low Carb
Other Tag: Quick & Easy

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