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.
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.
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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
Ingredients
eggplant
2 Lebanese (small and thin) eggplants (aubergines), thinly sliced lengthwise
2 tablespoons sesame oil
salt to taste
dressing
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
garnish
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
Method
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.
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I love eggplant with chili, what a perfect salad!
Oh I love eggplant! Studd isnt a fan so I dont have it as much as I’d like. What a perfect recipe 🙂
A fabulous salad! My kind of food…
Cheers,
Rosa
Looks marvellous, Sneh, and daresay tastes even better. Methinks the sesame oil has a lot of importance in the recipe 🙂 !
The title alone made me pine for this, I love Eggplant in any form! Oh but this dressing and salad looks so simple but so delicious. The combination of flavors is such an enticing blend.
Well done!
There are two ways I enjoy eating eggplant. Roasted and mashed (bharta) and then this type. Although I never served it as salad, but I definitely like the idea.
Ooh, I like it! I’m always looking for new interesting lunches, and I love eggplant. 🙂 Thanks for the great idea!
I will surely be making this. It sounds lovely.
I just adore eggplant… the way it becomes smooth and smoky when it’s cooked. This salad sounds gorgeous. A real treat for a lunch for one!
nice idea !
I love the “Asian” touch to this salad – the sesame oil and soya sauce sound like refreshing additions:)
This is beautiful. Love the combination of flavors.