Grilled Eggplant Salad

This Grilled Eggplant Salad is a vibrant and flavorful Thai BBQ dish that captures the essence of summer grilling. The smoky, tender eggplant pairs beautifully with a zesty lime dressing and fresh herbs, creating a refreshing and satisfying salad.

Ingredients

• Eggplant - 1 large (approximately 300g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Lime - 1, juiced
• Fish sauce - 1 tablespoon
• Brown sugar - 1 teaspoon
• Chili flakes - 1/2 teaspoon
• Cilantro - 2 tablespoons, chopped
• Mint leaves - 2 tablespoons, chopped
• Cucumber - 1 small, diced
• Cherry tomatoes - 100g, halved
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the grill to medium-high heat.
2. Cut the eggplant into 1 cm thick slices and sprinkle both sides with salt. Let sit for 10 minutes to draw out moisture, then rinse and pat dry.
3. In a small bowl, whisk together olive oil, minced garlic, lime juice, fish sauce, brown sugar, and chili flakes to create the dressing.
4. Brush both sides of the eggplant slices with the dressing mixture and place them on the preheated grill.
5. Grill the eggplant for about 4-5 minutes on each side or until tender and grill marks appear. Remove from the grill and let cool slightly.
6. Chop the grilled eggplant into bite-sized pieces and place them in a large bowl.
7. Add diced cucumber, halved cherry tomatoes, chopped cilantro, and mint leaves to the bowl with the grilled eggplant.
8. Drizzle with any remaining dressing and toss gently to combine. Adjust seasoning with salt and black pepper to taste.
9. Serve the salad at room temperature or chilled.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants, which help combat free radicals in the body.
• High in dietary fiber, promoting digestive health and satiety.

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