Name: VIETNAMESE GRILLED EGGPLANT SALAD
Prep time: 30 min
Cook time: 10 min
Total time: 280 min
Ingredients: 2/3 cup rice vinegar; 1/3 cup water; 3 tablespoons white sugar; 2 teaspoons sea salt; 2 medium carrots, peeled and julienned; 12 oz daikon radish, peeled and julienned; 1/3 cup water; 1/4 cup fish sauce; 1/4 cup white sugar; 3 tablespoons lime juice; 3 garlic cloves, minced; 2 to 3 small red chilies, chopped (also called Thai chilies, if you can find them then use 1 or 2 serrano chilies); 2 eggplants (about 2 lbs, trimmed and cut into 1/4-inch thick slices); 1/3 cup peanut or olive oil; Sea salt; 1/3 cup mint leaves, torn, plus extra for garnish; 1/3 cup basil leaves, torn, plus extra for garnish (regular basil or Thai basil); 3 green onions (scallions, thinly sliced, plus extra for garnish); 1/3 cup salted and toasted chopped peanuts, plus extra for garnish

Vietnamese Grilled Eggplant Salad – slices of smoky, creamy eggplant, tumbled together with aromatic herbs, peanuts, crunchy pickled veg and a spicy lime dressing. Serve as a side salad or as a main with coconut or fragrant rice.

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Vietnamese cuisine is fresh, vibrant and complex. Nuoc cham, a ubiquitous, multipurpose sauce and dressing, pungent and lively, sweet and tart the nuoc cham serves as the dressing for the salad. The crunchy, quick-pickled daikon radish and carrot is a perfect contrast to the creaminess of the eggplant.

Fresh herbs as always, elevate any recipe. Mint and basil – either Thai or sweet basil are plentiful. Peanuts add more texture and flavor.

Although I don’t declare this recipe authentically Vietnamese, this flavorful salad, in true Vietnamese form, balances chili heat with cooling herbs and textures with soft and crunchy. Serve as is as a side salad with grilled meat such as Condensed Milk Pork or simply with grilled chicken thighs. It’s delicious, perfectly balanced and a must-try this summer. Cheers, Lovoni xo

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VIETNAMESE GRILLED EGGPLANT SALAD

This recipe is an adaptation from Christopher Kimball’s ‘Milk Street’ magazine. It’s summery and bright, perfect for hot days. The recipe is best made ahead of time and assembled just before serving; making it great for entertaining. Don’t let the somewhat long list of ingredients dissuade you, it’s an easy recipe that comes together quite effortlessly. This can be served as a side salad or as a main meal with coconut or steamed rice.

Prep Time30 mins

Cook Time10 mins

pickling time4 hrs

Total Time4 hrs 40 mins

Course: Salad

Cuisine: Asian

Servings:

Calories: 351kcal

Author: Lovoni

Equipment

Large and small jars such as Ball or Mason
Grill or grill pan

Ingredients

US Customary – Metric

PICKLED CARROTS AND DAIKON RADISH

2/3 cup rice vinegar
1/3 cup water
3 tablespoons white sugar
2 teaspoons sea salt
2 medium carrots, peeled and julienned
12 oz daikon radish, peeled and julienned

VIETNAMESE DRESSING (NUOC CHAM)

1/3 cup water
1/4 cup fish sauce
1/4 cup white sugar
3 tablespoons lime juice
3 garlic cloves, minced
2 to 3 small red chilies, chopped also called Thai chilies, if you can find them then use 1 or 2 serrano chilies

EGGPLANT SALAD

2 eggplants about 2 lbs, trimmed and cut into 1/4-inch thick slices
1/3 cup peanut or olive oil
Sea salt
1/3 cup mint leaves, torn, plus extra for garnish
1/3 cup basil leaves, torn, plus extra for garnish regular basil or Thai basil
3 green onions scallions, thinly sliced, plus extra for garnish
1/3 cup salted and toasted chopped peanuts, plus extra for garnish

Instructions

To make the pickled veg:

Combine the vinegar, water, sugar and salt in a 1-quart jar or container. Add the carrot and daikon, seal or cover and chill for 4 hours or overnight.

To make the dressing:

Combine water, sauce, sugar, juice and garlic in a 1 cup (250ml) jar, seal and chill until ready to use. The dressing can be made 3 days ahead and stored in the fridge.

To make the salad:

Preheat a grill or grill pan to medium-high.
Toss the eggplant slices with oil in a large bowl. Sprinkle with salt. Cook slices for 3 to 4 minutes per side until softened and grill marks appear. Cut slices in half or leave whole depending on the side of the eggplant; let cool.
Drain and discard the pickling liquid from the veggies. Toss the veggies together with the eggplant, the dressing, mint, basil, green onions and peanuts. Arrange on a platter. Top with extra herbs, green onions and peanuts. Serves 5 as a side salad or 3 as a main.