Thai Roasted Eggplant Salad with Cilantro and Lime

Bursting with vibrant flavors and a medley of fresh herbs, this Thai Roasted Eggplant Salad with Cilantro and Lime is a refreshing twist on traditional salads. Velvety roasted eggplant, delicately caramelized, becomes the perfect canvas for a zesty lime dressing infused with fish sauce, garlic, and a hint of sweetness from brown sugar. Complemented by aromatic cilantro, mint, and scallions, and spiced with a touch of fresh red chili, this dish delivers an irresistible balance of smoky, tangy, and herby notes. Garnish with toasted peanuts for a satisfying crunch or serve it as a light side dish or a centerpiece in a Thai-inspired feast. Ready in under an hour, this salad is ideal for entertaining or adding a touch of exotic elegance to your weeknight meals.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Eggplant (medium-sized)
• 3 tablespoons Lime juice
• 1.5 tablespoons Fish sauce
• 1 teaspoon Brown sugar
• 2 cloves Garlic (minced)
• 1 piece Fresh red chili (finely sliced)
• 2 pieces Shallots (thinly sliced)
• 0.5 cup Fresh cilantro (chopped)
• 0.25 cup Mint leaves (chopped)
• 2 stalks Scallions (thinly sliced)
• 2 tablespoons Vegetable oil
• 0.25 cup Toasted peanuts (optional, chopped)

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern without cutting through the skin.

Step 3

Brush the cut sides of the eggplants with 1 tablespoon of vegetable oil and place them cut-side down on the prepared baking sheet.

Step 4

Roast the eggplants in the oven for 25-30 minutes, or until the flesh is tender and the edges are slightly caramelized. Remove from the oven and let cool slightly.

Step 5

While the eggplants are roasting, prepare the dressing by whisking together lime juice, fish sauce, brown sugar, and minced garlic in a bowl until the sugar has dissolved. Adjust the seasoning to taste, balancing saltiness, sweetness, and tanginess.

Step 6

Once the eggplants are cool enough to handle, scoop out the roasted flesh with a spoon and place it into a large mixing bowl. Discard the skins.

Step 7

Add the sliced shallots, red chili, chopped cilantro, mint leaves, and scallions to the mixing bowl with the eggplant.

Step 8

Pour the lime dressing over the salad and gently toss everything together to combine. Allow the flavors to meld for 5-10 minutes.

Step 9

Transfer the salad to a serving dish. Garnish with chopped toasted peanuts, if using, for added crunch.

Step 10

Serve at room temperature or slightly chilled as a light side dish or part of a larger Thai-inspired meal.

Nutrition Facts

Serving size	(983.8g)

Amount per serving	% Daily Value*
Calories	669.7

Total Fat 47.5g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2095.3mg	0%
Total Carbohydrate 59.8g	0%
Dietary Fiber 17.3g	0%
Total Sugars 20.8g
Protein 19.0g	0%

Vitamin D 0IU	0%
Calcium 292.7mg	0%
Iron 6.0mg	0%
Potassium 1648.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 10.2%

Carbs: 32.2%