Charred Eggplant And Chili Salad

Charred Eggplant And Chili Salad

This is my go-to dish for a solitary weekday brunch. I love eggplant, especially if it is smoked or charred. It is earthy with a robust flavour that is very warming especially during winter. This charred eggplant salad is Asian inspired and served warm. It has a delightful crunch from adding the peanuts and a lot of heat from the chili. It is my pick-me-up during slow afternoons.

Charred Eggplant And Chili Salad

I use lebanese eggplants, the small long thin variety. I slice them quite thin. This is important in achieving the dry ribbon-like charred bits while cooking. I would prep everything before hand, because you want to eat this while it is still warm. It is sensational while still warm. The eggplant needs very high heat and a short cooking time to avoid it going soggy. If you prefer less spice, reduce the amount of chili. You can also zing it up with lime zest and a dash of fish sauce. 

Charred Eggplant And Chili Salad




An Asian inspired warm charred eggplant salad with the crunch of peanut and bite of red chili.

Preparation Time – 10 minutes
Cooking Time – 10 minutes
Makes – To Serve 2



2 Lebanese (small and thin) eggplants (aubergines), thinly sliced lengthwise
2 tablespoons sesame oil
salt to taste

1/4 cup crushed peanut
2 large red chilies, finely sliced
1 red onion, thinly sliced
1 tablespoon sugar
1 tablespoon sesame oil
salt to taste

1/4 cup fresh coriander leaves, chopped
1/4 cup spring onions, sliced fine
1/4 cup carrot (purple or red), grated
dash of soy sauce
lime wedges to serve



make the dressing

Heat oil on high in a saucepan. Add chili, onion and peanut. Sauté on high for 2 minutes. Remove from heat and set aside.


prepare the eggplant

Heat oil in a frying pan on high. Add the eggplant, sugar and salt. Sauté on high for about 4 minutes, turning eggplant constantly with tongs until glazed and chargrilled in places.


prepare the garnish

Combine all ingredients in a bowl and toss gently.


assemble the salad

Place slices of eggplant on a plate. Scoop a tablespoon or two of the dressing on the eggplant. Heap generously with the garnish and serve warm.





Beautifully curated cooking newsletters with new recipes, meal prep sessions, cooking advice and favourites list - every week, straight to your inbox!

Invalid email address

Sharing is Caring

Help spread the word. You're awesome for doing it!