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Grilled Eggplant Salad

An exciting side dish option with bright, bold flavours and contrasting textures. Convert any eggplant skeptic with this simple and delicious recipe! Extra nuoc cham vinaigrette can be used to dress future salads.
Difficulty:
2/5
Prep time:
10 min
Cook time:
4-6 min
Serves:
4-6

NUOC CHAM VINAIGRETTE

  • 3 tablespoons neutral-tasting oil like canola or grapeseed
  • 1 tablespoon fish sauce, tamari, or soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon grainy mustard

INGREDIENTS

  • 1 pound Chinese eggplants, halved lengthwise
  • oil with a high smoke point, like rice bran, canola, or grapeseed
  • kosher salt
  • 2 tablespoon roasted peanuts, chopped, as garnish
  • handful of cilantro, mint, and/or (Thai) basil, chopped, as garnish
  • fried shallots or garlic (optional)
  • an extra wedge of lime

DIRECTIONS

  1. Make Nuoc Cham vinaigrette. In a small mixing bowl, whisk together ingredients from oil to grainy mustard.
  2. Preheat grill to medium-low heat.
  3. Brush oil onto eggplant halves with Broil King’s basting brush. Season with salt.
  4. Grill eggplant halves flat side down for 4-6 minutes, until nicely charred with a soft interior.
  5. On a cutting board, slice eggplant into 1-inch pieces.
  6. Transfer eggplant to a platter and top with chopped peanuts, herbs, and fried shallots or garlic. Drizzle with a couple of spoonfuls of Nuoc Cham vinaigrette and serve.

Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman

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