+

Vietnamese Grilled Eggplant Salad

Sign up to save this recipe to your profile Sign Up Now ›
4 servings Easy
Total: Active:
1 Rating 

Ingredients (11)

For the dressing:

  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sugar
  • 2 small shallots, halved, peeled, and thinly sliced
  • 1 fresh red Thai chile, seeded and chopped (or Thai chile paste to taste)
  • 1 clove garlic, finely chopped
  • 2 tablespoons Asian fish sauce
  • 2–3 tablespoons freshly squeezed lime juice

For the salad:

  • 4 Chinese or Japanese eggplant, sliced lengthwise into 1/2-inch thick slices
  • Canola oil
  • 1/3 cup chopped fresh mint leaves
  • 1/3 cup chopped fresh cilantro
Try Amazon Fresh
Nutritional Information
  • Calories250
  • Fat9.38g
  • Saturated fat0.82g
  • Trans fat0.03g
  • Carbs41.26g
  • Fiber17.76g
  • Sugar24.84g
  • Protein6.79g
  • Cholesterol
  • Sodium723.72mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Vietnamese Grilled Eggplant Salad

Asian eggplant is grilled, and tossed while warm with mint, cilantro, and a dressing of rice wine vinegar, fish sauce, shallots, garlic, chile, and a touch of sugar.

For more light and easy Vietnamese dishes, try Chowhound’s summer rolls with peanut sauce.

Instructions

  1. 1In a small saucepan over medium heat, combine 1/3 cup water, the rice vinegar, and sugar. Bring to a boil, stirring until the sugar dissolves. Remove from the heat, add the shallots, chile, garlic, fish sauce, and lime juice. Let cool completely. Refrigerate until ready to use, at least 30 minutes, and up to 3 days.
  2. 2Prepare a charcoal or gas grill for medium heat, or heat a stovetop grill. Oil the grill. Brush the eggplant slices with oil and season with salt. Grill the eggplant slices, turning once, until nicely grill-marked and tender.
  3. 3Cut the eggplant into smaller pieces and add to a shallow serving bowl. Toss with the mint and cilantro and drizzle with some of the dressing. Serve warm.
Load Comments

Recommended from Chowhound

These Frying Pans Are Fire: Our Favorite Skillets for 2019
Shop

These Frying Pans Are Fire: Our Favorite Skillets for 2019

by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

9 Essential Kitchen Utensils and Which Cookware They Work With
Shop

9 Essential Kitchen Utensils and Which Cookware They Work With

by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

9 Excellent Instant Pot Accessories to Help You Eat Healthier
Shop

9 Excellent Instant Pot Accessories to Help You Eat Healthier

by Chowhound Editors | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...