Description
A vibrant Thai-inspired salad with grilled aubergines, fresh herbs, and a zesty lime dressing. Refreshing, healthy, and full of flavor.
Ingredients
Scale
- 2 medium-sized aubergines
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves
- 1/4 cup roasted peanuts, crushed
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 red chili, thinly sliced
- 2 cloves garlic, minced
- Optional: 1/2 cup sliced cucumber
- Optional: 1/4 cup sliced red onion
- Optional: Grilled chicken or shrimp
Instructions
- Wash and dry the aubergines thoroughly.
- Slice into thick rounds, about 1/2 inch thick.
- Preheat grill or grill pan over medium-high heat.
- Brush aubergine slices with sesame oil.
- Grill slices for about 5 minutes on each side until tender and marked.
- Let grilled aubergines cool slightly, then chop into bite-sized pieces.
- In a large bowl, combine cherry tomatoes, cilantro, mint leaves, and crushed peanuts.
- In a small bowl, whisk fish sauce, lime juice, soy sauce, and garlic to make the dressing.
- Add aubergines to the salad and pour over the dressing.
- Toss gently to combine all ingredients.
- Top with sliced chili and more peanuts if desired.
- Serve immediately or chill for 30 minutes before serving.
Notes
Avoid overcrowding the grill to ensure even cooking. For a vegetarian or vegan option, substitute fish sauce with soy sauce or tamari.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilled
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Thai aubergine salad, grilled eggplant, healthy Thai salad, cilantro mint salad, low calorie Thai dish