Charred Eggplant And Chili Salad

by | Jun 20, 2012 | 12 comments

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

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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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Find More Recipes By CategoryCafe Style Quick Salad Vegetarian

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

12 Comments
  1. Nic@diningwithastud

    Oh I love eggplant! Studd isnt a fan so I dont have it as much as I’d like. What a perfect recipe 🙂

    Reply
  2. Rosa

    A fabulous salad! My kind of food…

    Cheers,

    Rosa

    Reply
  3. Eha

    Looks marvellous, Sneh, and daresay tastes even better. Methinks the sesame oil has a lot of importance in the recipe 🙂 !

    Reply
  4. Alya

    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!

    Reply
  5. kankana

    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.

    Reply
  6. Eileen

    Ooh, I like it! I’m always looking for new interesting lunches, and I love eggplant. 🙂 Thanks for the great idea!

    Reply
  7. SarahKate (Mi Casa-Su Casa)

    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!

    Reply
  8. Vishakha

    I love the “Asian” touch to this salad – the sesame oil and soya sauce sound like refreshing additions:)

    Reply

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