Best 2 Thai Roasted Eggplant Salad With Cilantro And Lime Recipes

Embark on a culinary journey to Thailand with our tantalizing Roasted Eggplant Salad! This vibrant dish captures the harmonious blend of sweet, sour, and savory flavors that define Thai cuisine. Picture tender eggplant slices, roasted to perfection and infused with a symphony of aromatic spices. The roasted eggplant is then tossed in a tangy dressing made with fish sauce, lime juice, and fiery chilies, creating a delightful interplay of flavors that will awaken your taste buds.

Accompanying the roasted eggplant are two additional recipes that elevate this salad to a complete and satisfying meal. Learn how to prepare fluffy jasmine rice, the perfect accompaniment to soak up the flavorful dressing. And for those who crave a bit of heat, discover the secrets behind making a spicy nahm prik pla, a traditional Thai chili sauce that adds an extra kick to every bite.

Whether you're a seasoned Thai food enthusiast or a curious culinary explorer, this Roasted Eggplant Salad with Cilantro and Lime is sure to leave you craving for more. So, gather your ingredients, fire up your stove, and let's embark on this delightful culinary adventure together!

Here are our top 2 tried and tested recipes!

THAI SALAD WITH CILANTRO LIME DRESSING

Thai Salad with Cilantro Lime Dressing image

I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 22 servings.

Number Of Ingredients 15

Ingredients

2 medium limes
1 bunch fresh cilantro leaves, stems removed (about 2 cups)
1 cup sugar
1 Thai red chile pepper, seeded and chopped
2 garlic cloves, halved
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups canola oil
1 head Chinese or napa cabbage, finely shredded
1 small head red cabbage, finely shredded
1 English cucumber, chopped
1 package (10 ounces) frozen shelled edamame, thawed
2 medium ripe avocados, peeled and cubed
1 cup shredded carrots
3 green onions, sliced

Steps:

Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 271 calories, Fat 23g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.

THAI ROASTED EGGPLANT SALAD WITH CILANTRO AND LIME

Thai Roasted Eggplant Salad With Cilantro and Lime image

Make and share this Thai Roasted Eggplant Salad With Cilantro and Lime recipe from Food.com.

Provided by hannahactually

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb Japanese eggplant
2 tablespoons shallots, thinly sliced
2 tablespoons cilantro, coarsely chopped plus leaves for garnish
2 green onions, thinly sliced
2 teaspoons garlic, coarsely chopped
3 tablespoons fish sauce
3 tablespoons lime juice, freshly squeezed
1 tablespoon sugar
1 tablespoon hot green chili peppers or 1 teaspoon dried red chili, coarsely ground
1 tablespoon dried shrimp, coarsely chopped (optional)

Steps:

Cut eggplants in half lengthwise. Cook eggplant strips, skin-side down, on a lightly oiled hot grill until tender and lightly browned, or on a baking sheet in a 400-degree F oven for 15 minutes Set aside to cool.
Meanwhile, place all remaining ingredients in medium bowl. Cut thick strips of eggplant crosswise into 2-in. chunks and add to the bowl. (May peel eggplant first.) Gently toss well to mix eggplant with seasoning. Garnish salad with cilantro leaves. Serve at room temperature or chilled with all juices.

Tips:

To ensure the eggplant is perfectly roasted, use a high oven temperature (450°F) and roast until the skin is blistered and charred, and the flesh is soft and tender.
For a smoky flavor, roast the eggplant directly over an open flame on a grill.
If you don't have a grill or an oven, you can also roast the eggplant in a toaster oven or air fryer.
To save time, you can roast the eggplant ahead of time and store it in the refrigerator for up to 3 days.
Once the eggplant is roasted, be sure to let it cool slightly before handling it. The skin will be very hot and can easily burn you.
To easily remove the skin from the roasted eggplant, make a slit down the center of the eggplant and then use a spoon to scoop out the flesh.
When choosing cilantro, look for bunches with fresh, green leaves. Avoid cilantro that is wilted or has brown spots.
To store cilantro, wrap it in a damp paper towel and place it in a plastic bag in the refrigerator. It will stay fresh for up to a week.
When using lime juice, be sure to use fresh lime juice. Bottled lime juice will not have the same flavor.
To store lime wedges, place them in a covered container in the refrigerator. They will stay fresh for up to a week.

Conclusion:

Thai Roasted Eggplant Salad with Cilantro and Lime is a delicious and refreshing salad that is perfect for a summer meal. The roasted eggplant is smoky and tender, the cilantro and lime add a bright and herbaceous flavor, and the chili peppers add a touch of heat. This salad is easy to make and can be served as a side dish or a main course. It is also a great way to use up leftover roasted eggplant.

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