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


  • 4
    long eggplant
  • 2 Tbsp
    fish sauce
  • 2 Tbsp
    lime or vinegar
  • 1 tsp
    sambal oelek or chilli paste
  • 1
    spring onion
  • 1
  • 1 Tbsp
    chopped mint
  • 2 Tbsp
    chopped coriander
  • 2
    eggs, hard boiled and sliced

How to Make Eggplant Salad


  1. Using 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.
  2. Peel 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.
  3. In a small bowl, mix lime juice, fish sauce and the chilli paste. Set aside.
  4. Now 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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