42min 4 ppl
Vegan Grilled Aubergine Salad
29 minutes
4 people
Easy≤30 min & ≤6 steps
29 min · 5 steps
Easy: ≤30 min and ≤6 steps
130 kcalper person
Protein 5g
Carbs 14g
Fats 6g
About this dish
Whole aubergines are charred until smoky and soft, then torn into strips and tossed with crispy fried shallots, peanuts and a sharp lime and soy dressing.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Crispy Fried Shallots15 gstart 24 minutes aheadMake your own
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
Dried Goods
- Sugar5 g
- Crispy fried shallotsto garnish15 g
- Roasted peanutscrushed, to garnish15 g
Oils & Condiments
- Light soy sauce20 ml
Utensils
- Chopping board
- Sharp knife
- Mixing bowl
- Tongs
Method
1
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
2
Leave the aubergines to cool for 5 minutes, then peel away the charred skin and tear the flesh into long strips.
Approx. 5 minutes
3
Whisk the lime juice, light soy sauce and sugar together in a bowl until the sugar dissolves.
Approx. 4 minutes
4
Arrange the aubergine strips on a serving plate and scatter with the shallots, chillies and garlic.
Approx. 4 minutes
5
Top with the crispy fried shallots and crushed peanuts, spoon over the dressing, and finish with the chopped coriander.
Approx. 4 minutes
