Go Back

​Thai Roasted Eggplant Salad

Friday, August 14, 2015

Recipe adapted from Quick & Easy Thai

1 lb Japanese eggplant
2 Tbsp shallots, thinly sliced
2 Tbsp cilantro, coarsely chopped plus leaves for garnish
2 green onions, thinly sliced
2 tsp garlic, coarsely chopped
3 Tbsp fish sauce
3 Tbsp lime juice, freshly squeezed
1 Tbsp sugar
1 Tbsp hot green chili peppers, diced

Cut eggplants in half lengthwise. Cook eggplant strips, skin-side down, on a lightly oiled hot grill until tender and lightly browned, or on a baking sheet in a 400-degree F oven for 15 minutes. Set aside to cool.

Meanwhile, place all remaining ingredients in medium bowl. Cut thick strips of eggplant crosswise into 2-in chunks and add to the bowl. (May peel eggplant first.) Gently toss well to mix eggplant with seasoning. Garnish salad with cilantro leaves. Serve at room temperature or chilled with all juices.

Go Back

Go Back


Recipes shiitake Bread rouille maple artichoke sweet potato wrap poblano lemon grass Cranberry Beans bok choy Chevre parmigiano walnuts pork coeur a la creme dill okra flank slaw sunchokes Leek tenderloin beets olives fraiche leeks tomato juice shitake Dressing buttermilk imam Swiss Chard arugula cantaloupe couscous scallions celery root yogurt egg bruschetta gouda crepes spiced winter squash mustard greens spring pecans verde Salad gratin carrot fronds Side sour cream flank steak Vegan baby bok choy eggs Farmers' Market chives pasta pie Rice wine vinegar muffins bulgar wheat chicken dinner salad fritter shrunken heads dilly habanero compote peppers prosciutto strawberries almond milk Shitake Mushrooms kluski white beans mushroom fennel seeds chipotle fennel blue cheese biscuits rhubarb beer gruyere tomato corn pie radishes pine nuts hazelnuts jam capers butter frittata wasabi bread pudding chili garlic almonds Squash Red Onion goat Cheese remoulade beet greens sweet Apple sherry radish cream cheese pepper currants Drinks Cider tart mint Spread crisp fennel bulb pudding reggiano bbq coriander carrots creme honey zucchini chiles coconut milk peas chimmichurri latkes gorgonzola roasted cointreau cauliflower conserve buckwheat pork chop spelt syrup snow peas plum tomatoes berry shallots strawberry jack sandwich knots sour baguette Salsa polenta Greens sesame cucumber pecan tostadas Eggplant Poblano Chili turnips sandwiches onions steak bloody mary cranberry paste pumpkin chimichurri oats fondue casserole coeur vanilla wafers carrot tops pineapple feta celebration pesto beef walnut oil heavy whipping cream basil anise cornmeal chicken parmesan jack cheese vegetarian Tomatoes sausage bosc Tomatillos chocolate kalamata daisy bulgar green beans Butternut Beans curry gazpacho watercress pancake barley peach panzanella Corn stuffing pears mushrooms pickled absinthe chilies celeriac blueberry turnip caesar sauce ramps autumn meatballs scapes yellow onion dijon bacon cockaigne wheat flour potatoes strata plums chorizo swiss Spinach Potato green pepper bayeldi fritters kirsch tuscan gin vinaigrette vegetable anchovy chili peppers Jerusalem artichoke kohlrabi cream hickory brown sugar cilantro cheese apples egg noodles beet thai tomatoe lettuce bean cake plum carrot top onion tortillas tomato collins Kale melon Soup asparagus celery hearts nectarine maple syrup bell pepper shelling