+

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

New, Modern Twists on the Most-Searched Classic Thanksgiving Dishes
Recipe Round-Ups

New, Modern Twists on the Most-Searched Classic Thanksgiving Dishes

by Alyssa Jung | If you’re anything like us, Thanksgiving is your day. The chance to stuff yourself with juicy, perfectly...

Slab Pies to Feed a Crowd This Thanksgiving
Recipe Round-Ups

Slab Pies to Feed a Crowd This Thanksgiving

by Jen Wheeler | Whether you're team pumpkin or team pecan, pie is by and large a sure bet for Thanksgiving dessert...

13 Common Cooking Mistakes to Avoid This Thanksgiving
Chowhound Lists

13 Common Cooking Mistakes to Avoid This Thanksgiving

by Emily Payne | Hosting Thanksgiving dinner can be stressful even for seasoned experts. It’s a complex task that takes...