Grilled Thai Eggplant Salad

Grilled Thai Eggplant Salad is a vibrant and flavorful dish that combines smoky grilled eggplants with fresh herbs and a zesty dressing. This salad offers a delightful balance of textures and tastes, making it an ideal vegetarian option for a summer barbecue.

Ingredients

• Thai eggplants - 2 medium
• Red bell pepper - 1 large, sliced
• Shallots - 2, thinly sliced
• Fresh cilantro - 30 grams, chopped
• Fresh mint - 15 grams, chopped
• Lime juice - 30 ml
• Fish sauce (or soy sauce for vegan) - 15 ml
• Sugar - 5 grams
• Chili flakes - 1 gram (adjust to taste)
• Peanut oil - 15 ml (for grilling)
• Roasted peanuts - 20 grams, crushed (for garnish)

Steps

1. Preheat the grill to medium-high heat.
2. Slice the Thai eggplants in half and brush them with peanut oil on the cut sides.
3. Place the eggplants and red bell pepper slices skin-side down on the grill.
4. Grill the vegetables for about 5-7 minutes, until they are tender and have nice grill marks.
5. Remove the vegetables from the grill and let them cool slightly.
6. In a large bowl, combine the grilled eggplants, red bell peppers, and sliced shallots.
7. In a small bowl, whisk together lime juice, fish sauce (or soy sauce), sugar, and chili flakes to create the dressing.
8. Pour the dressing over the grilled vegetables and toss gently to combine.
9. Add the chopped cilantro and mint, mixing again to distribute the herbs evenly.
10. Serve the salad garnished with crushed roasted peanuts on top.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplants and peppers, promoting heart health.
• High in dietary fiber, aiding digestion and keeping you full longer.

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