Can Thai Grilled Eggplant Salad be made without nuts?

Yes, peanuts or cashews are optional. They add crunch and richness, but if you have allergies or prefer nut-free dishes, you can skip them without losing authenticity.

How spicy should Thai Grilled Eggplant Salad be?

Spice level depends on personal preference. Traditional versions can be moderately spicy, but you can adjust the amount of chili or jalapeño to suit your taste. For a milder salad, remove chili seeds or reduce the amount.

What type of eggplant is best for Thai Grilled Eggplant Salad?

Japanese eggplants are ideal because of their slender shape, tender texture, and mild flavor. If unavailable, you can substitute with Chinese eggplants or even smaller globe eggplants, though cooking times may vary.

Can I make Thai Grilled Eggplant Salad in advance for parties?

It is best prepared just before serving, but you can grill the eggplants in advance and refrigerate them. Assemble the salad and add the dressing right before guests arrive to keep it fresh.

Thai Grilled Eggplant Salad Recipe – Delicious, Authentic & Easy to Make

Description

A delicious and authentic Thai Grilled Eggplant Salad made with smoky Japanese eggplants, fresh herbs, tangy lime juice, and savory fish sauce. This refreshing Thai salad is light, healthy, and perfect as a side dish or main meal.

Ingredients

Scale

1 pound Japanese eggplant (2–3 long purple eggplants)
Oil for brushing or spraying eggplant
1/2 cup red onion, very finely sliced (or 1 shallot as substitute)
1/2 cup red bell pepper, cut into strips
1 tablespoon jalapeño, finely diced (adjust to taste)
1/3 cup cilantro, chopped
1/3 cup green onion, sliced
1/4 cup fresh mint, leaves torn
1/4 cup roasted peanuts, lightly crushed (optional, substitute cashews)
1–2 tablespoons fish sauce, to taste
1–2 tablespoons fresh lime juice, to taste
Salt and white or black pepper, to taste
Optional: boiled eggs and jasmine rice for serving

Instructions

Slice the eggplants in half lengthwise. If eggplants are thick, slice further to reduce size. Brush or spray both sides very lightly with oil.
Grill on high heat for 3–4 minutes per side, or until tender and lightly charred. Remove from grill and allow to cool.
While eggplants cool, prepare the salad base. In a large mixing bowl, combine red onion, bell pepper, jalapeño, cilantro, green onion, mint, and peanuts.
Slice the cooled grilled eggplants into long strips about 3–4 inches long. Peel off some skin if desired, or leave skin on for texture.
Add grilled eggplant strips to the salad bowl.
Season with fish sauce, lime juice, salt, and pepper. Mix gently until well combined.
Taste and adjust seasoning as needed with more lime juice, fish sauce, or chili for extra flavor.
Serve immediately, garnished with boiled eggs and paired with jasmine rice, or enjoy on its own as a salad or side dish.

Notes

Japanese eggplants work best for this recipe due to their mild flavor and tender texture.
Adjust chili and jalapeño levels according to personal spice preference.
For a vegetarian version, substitute fish sauce with soy sauce or tamari.
Serve fresh for the best flavor, as herbs may wilt if stored too long.
Pair with jasmine rice or other Thai grilled dishes for a complete meal.

Nutrition

Serving Size: 1 bowl (about 1/4 of recipe)
Calories: 180
Sugar: 5g
Sodium: 520mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 7g
Protein: 5g
Cholesterol: 0mg

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