Thai Grilled Eggplant Salad Recipe

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  • Eggplant – 1, about 5000 gms
  • Fresh Lime Juice – 1/4 cup
  • Fish Sauce – 1 tblsp
  • Sugar -  4 tsp
  • Cucumber – 1, diced
  • Spring Onions – 2, chopped
  • Red Chilli – 1, deseeded and chopped
  • Green Capsicum – 1/4, deseeded and chopped
  • Fresh Coriander – 2 to 3, tblsp, chopped
  • Cashew nuts – 2 to 3 tblsp


  1. Preheat oven to 220C or grill to hot.
  2. Place the unpeeled eggplant in the oven or under the grill.
  3. Cook, turning often, until the skin is burned black and the eggplant is soft.
  4. Transfer to a glass bowl, cover with cling wrap and set aside for 10 minutes.
  5. When cool, peel the eggplant, cut the flesh into chunks, then drain in a colander.
  6. In a salad bowl, mix the lime juice, fish sauce and sugar.
  7. Add the cucumber, spring onions, red chilli, capsicum and coriander.
  8. Mix well.
  9. Add the eggplant and toss.
  10. Garnish the salad with nuts and reserved spring onions greens.

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