24min 4 ppl
Grilled Aubergine Salad with Egg
39 minutes
4 people
Medium31–60 min or 7–12 steps
39 min · 6 steps
Medium: 31–60 min or 7–12 steps
140 kcalper person
Protein 7g
Carbs 11g
Fats 7g
About this dish
Whole aubergines are charred until smoky and soft, then torn into strips and tossed with hard-boiled egg, shallots and a sharp lime and soy dressing.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Thai aubergineslong variety, grilled whole until charred and soft4 whole
- Thai shallotsthinly sliced3
- Bird's Eye Chilliesfinely chopped2
- Garlic clovesfinely chopped2
- Fresh Corianderroughly chopped10 g
- Lime juicefreshly squeezed30 ml
Dairy & Eggs
- Eggshard-boiled, peeled and quartered2
Dried Goods
- Sugar5 g
Oils & Condiments
- Light soy sauce20 ml
Utensils
- Saucepan
- Chopping board
- Sharp knife
- Mixing bowl
- Tongs
Method
1
Bring a small saucepan of water to the boil, lower in the eggs and cook for 9 minutes, then cool under cold running water and peel.
Approx. 10 minutes
2
Grill the whole aubergines directly over a high flame or under a hot grill, turning occasionally, for 12 minutes until the skins are blackened and the flesh is completely soft.
Approx. 12 minutes
3
Leave the aubergines to cool for 5 minutes, then peel away the charred skin and tear the flesh into long strips.
Approx. 5 minutes
4
Whisk the lime juice, light soy sauce and sugar together in a bowl until the sugar dissolves.
Approx. 4 minutes
5
Arrange the aubergine strips on a serving plate and scatter with the shallots, chillies and garlic.
Approx. 4 minutes
6
Top with the hard-boiled egg quarters, spoon over the dressing, and finish with the chopped coriander.
Approx. 4 minutes
