This chargrilled eggplant salad pairs smoky, cumin-spiced eggplant with a sharp, herb-heavy tomato salsa. The eggplant marinates for a full hour, so the sesame oil and cumin work all the way through the slices before they go anywhere near a pan. The salsa uses both basil and coriander alongside red chilli, garlic and a fish sauce and brown sugar syrup that keeps the dressing from tasting flat. Together, the two elements make a salad substantial enough to serve as a light main course.
About the Recipe
The recipe has two stages that run in parallel, and it helps to start the eggplant first. It needs at least an hour to marinate and then a further 20 to 25 minutes to drain, so there is plenty of time to put the salsa together while you wait.
The actual cooking is quick: about three minutes per side in a hot non-stick pan. Because the eggplant drains before it goes in, excess liquid stays out of the way and the slices sear properly. The salsa is not cooked at any point, which keeps the tomato and herbs fresh against the warm eggplant.
Why You Will Love This Recipe
The eggplant comes out of the pan with a slightly crisp surface and a soft centre, and the salsa, which is acidic and herb-forward, cuts through that richness cleanly.
The fish sauce and brown sugar syrup is worth noting. It adds a savoury depth that a plain vinegar dressing would not give. If you prefer to leave the fish sauce out, the salsa still works, though the dressing will taste a little lighter.
This is also a recipe where most of the work happens during the marinating and draining time, leaving very little to manage once you are ready to serve.
Cooking Tips
The most common mistake is skipping the draining step after marinating. If the eggplant goes into the pan wet, it steams rather than sears and the surface stays soft. Make sure the pan is fully hot before the first slice goes in, and do not move the slices around while they cook. Leave them undisturbed for the full three minutes so a proper crust forms. Make the salsa before you start cooking the eggplant so it has time to settle.
Top Tips
- Do not skip the 20 to 25 minute draining step after marinating. Excess liquid on the surface prevents the eggplant from crisping properly in the pan.
- Use a non-stick pan and make sure it is fully heated over high heat before adding the eggplant slices. A pan that is not hot enough will give you soft, pale slices instead of a charred surface.
- Make the tomato salsa first and set it aside. Even 15 minutes of resting allows the sugar and fish sauce syrup to blend into the tomatoes and herbs.
- Fish sauce is listed as optional. If you leave it out, add a small squeeze of lime juice to keep the salsa from tasting flat.
- Drain the cooked eggplant on paper towels and let it cool slightly before plating. Very hot eggplant placed directly on the lettuce will wilt the leaves quickly.
- Cut the eggplant slices to a consistent 1.5 cm thickness so all slices cook in the same time. Uneven slices will leave some undercooked and others overdone.
Serving and Storing Suggestions
Serve the salad on individual plates with the lettuce or rocket as the base, two or three eggplant slices on top, a generous spoonful of tomato salsa and a scatter of black olives. Finish with a drizzle of fruity olive oil just before serving.
The salad is best eaten while the eggplant is still warm. The tomato salsa can be made a few hours ahead and kept covered in the refrigerator, but the cooked eggplant does not store well and is best served fresh from the pan.
Similar Recipes
- Charred Bell Pepper Salad
- Tofu and Bean Sprout Salad
- Gado Gado Vegetable Salad
- Mizuna Salad
- Spiced Baby Potato Salad
Nutrient Benefits
Eggplant provides dietary fibre. Tomatoes contribute vitamin C and potassium. Basil and coriander add small amounts of vitamin K and folate. Olive oil provides monounsaturated fats. Together, the vegetables and fresh herbs make this a reasonably light dish with a useful range of vitamins from whole, minimally processed ingredients.
Chargrilled Eggplant Salad with Tomato Salsa
Ingredients
- 1 , large Eggplant
- 2 tsp Salt
- 2 tsp Ground Cumin
- 1/3 cup Vegetable Oil
- 2 tblsp Sesame Oil
- 200 gms Rocket Leaves or Lettuce Leaves
- 25 Black Olives
- Fruity Olive Oil
- For the Salsa:
- 1 tblsp Soft Brown Sugar
- 2 1/2 tblsp (optional) Fish Sauce
- 2 , large, deseeded and finely diced Tomatoes
- 1 , large, finely diced Salad Onion
- 1 , small, deseeded and finely chopped Red Chilli
- 2 , finely chopped Garlic Cloves
- 1/2 cup, chopped Basil Leaves
- 1/2 cup, chopped Coriander Leaves
- Black Pepper - ground, as required
Instructions
- Cut the eggplant into 1 1/2 cm slices and marinate with the salt, cumin, vegetable oil and sesame oil for 60 minutes.
- Then transfer to a colander over a bowl and leave to drain for 20 to 25 minutes.
- To make the tomato salsa, stir the sugar and fish sauce together in a small bowl until the sugar has dissolved.
- Combine the tomatoes, onion, chilli, garlic,basil and coriander in a salad bowl.
- Add the sugar and fish sauce syrup.
- Add black pepper.
- Mix well and set aside.
- Heat a non stick pan over high heat.
- Cook the eggplant slices for about 3 minutes on each side, until crisp on the surface and tender inside.
- Drain on paper towels until cool.
- Pile the lettuce leaves onto individual serving plates.
- Place two or three slices of eggplant on top.
- Spoon some tomato salsa over the eggplant.
- Scatter the black olives around the plate.
- Add a drizzle of olive oil.
- Serve.
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Frequently Asked Questions
Can I make this as a grilled eggplant salad on an outdoor grill instead of a pan?
Yes. The recipe works on an outdoor grill or a ridged griddle pan as well as a flat non-stick pan. The key requirement is high heat and an undisturbed cook of about three minutes per side. A ridged griddle pan will give visible char marks, which add to the look of the finished salad. Make sure the grill grates are clean and lightly oiled so the eggplant slices do not stick.
Can I make an eggplant salsa recipe without fish sauce?
The recipe already marks fish sauce as optional. If you prefer to leave it out, the salsa still works with the brown sugar, tomatoes, herbs and chilli. A small squeeze of lime juice or a few drops of soy sauce are reasonable alternatives if you want a little extra depth. The salsa will taste lighter but still pairs well with the chargrilled eggplant.
Why does the eggplant need to drain after marinating?
Salt draws moisture out of the eggplant during the marinating period. If that liquid stays on the surface when the slices go into the pan, the eggplant steams in its own moisture rather than searing. Draining for 20 to 25 minutes in a colander removes enough of that liquid so the surface can crisp up properly in the hot pan. This step makes a noticeable difference to the final texture.
Can I prepare any part of this recipe ahead of time?
The tomato salsa can be made a few hours ahead and kept covered in the refrigerator. Resting actually helps the sugar and fish sauce syrup blend into the other ingredients. The eggplant marinade can also be started ahead, but the cooking and assembly should happen close to serving time. Cooked eggplant softens as it sits and does not reheat well, so serve it while still warm from the pan.
Can I use a different leaf base instead of rocket or lettuce?
Rocket and lettuce are both listed in the recipe and either works well. Rocket has a peppery flavour that contrasts with the richness of the eggplant, while lettuce gives a milder, cooler base. Other sturdy salad leaves such as baby spinach or mixed leaves would also be suitable. Avoid very delicate leaves that will wilt the moment warm eggplant is placed on top.
