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recipe card eggplant salad

Eggplant Salad

  • Author: Funky Asian Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 minutes
  • Yield: 2-3 servings 1x

Ingredients

Scale
  • 1 pound Chinese eggplant (3 medium)
  • 1 medium zucchini
  • ½ large yellow onion
  • 3 Tablespoons neutral oil
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ¼ cup cilantro (small handful)
  • ¼ cup mint (small handful)
  • 1 small shallot or ½ large shallot
  • 2 Tablespoons fried shallots

Dressing:

  • 4 Tablespoons fresh squeezed lime juice (from about 3 limes)
  • 2 large garlic cloves minced
  • 2 Tablespoons fish sauce
  • 2 Tablespoons sugar
  • 12 Thai bird chile, minced, optional

Instructions

Make the dressing:

  1. Combine the lime juice, garlic, fish sauce, sugar, and chilis.
  2. Stir until the sugar is dissolved.
  3. Thinly slice the shallots and add it to the dressing. Stir to combine so the shallot rings separate. 
  4. Set aside.

Prepare the vegetables:

  1. Preheat the oven to 425 and move the oven rack to the middle position.
  2. Wash and then trim the base of the eggplant. Cut it into thirds lengthwise. Then cut the eggplant logs in half and then into wedges. Place the eggplant on a rimmed baking sheet.
  3. Wash the zucchini well and trim the base. Cut it into thirds lengthwise. Then cut the zucchini logs in half and then into wedges. Add it to the eggplant.
  4. Cut the onion into thick slices and add it to the vegetables.
  5. Add the oil, salt, and pepper to the vegetables and toss to combine. Spread the vegetables evenly on the baking sheet and roast in the oven for 25 minutes. They should be fully cooked and nicely caramelized.
  6. If your vegetables look a little pale, you can broil them for a couple of minutes until they have better color.
  7. Transfer the vegetables to a bowl.
  8. Roughly chop the cilantro and mint and add to the vegetables. Next pour the dressing over the vegetables. Gently toss to combine.
  9. Transfer the eggplant salad to a serving dish and garnish with the fried shallots. Serve immediately.

Notes

*You can use regular globe eggplant if you cannot find Chinese eggplant. Peel the eggplant and cut it into thick slices. Stack the slices and cut through them to create thick strips. Finally cut across the strips to create ½ inch cubes. Then proceed with the rest of the recipe.

Keywords: eggplant, nuoc cham, vietnamese, zucchini, healthy, salads