Vietnamese-Inspired Grilled Eggplant Salad: A Symphony of Flavors

A Balanced Blend of Flavors

This refreshing salad is a masterclass in balancing sweet, sour, salty, and umami flavors. The star of the show is the grilled eggplant, which is tossed with a zesty dressing made from a combination of ingredients.

Quick and Easy Preparation

This recipe requires only 30 minutes of active cooking time and a total of 45 minutes, including cooling time. It yields four servings, making it perfect for a quick weeknight dinner or a casual gathering with friends.

The Essential Ingredients

For the dressing:

• 1 tablespoon rice wine vinegar
• 1 tablespoon sugar
• 2 small shallots, halved, peeled, and thinly sliced
• 1 fresh red Thai chile, seeded and chopped (or Thai chile paste to taste)
• 1 clove garlic, finely chopped
• 2 tablespoons Asian fish sauce
• 2–3 tablespoons freshly squeezed lime juice

For the salad:

• 4 Chinese or Japanese eggplant, sliced lengthwise into 1/2-inch thick slices
• Canola oil
• 1/3 cup chopped fresh mint leaves
• 1/3 cup chopped fresh cilantro

Preparing the Dressing and Grilling the Eggplant

To prepare the dressing, combine water, rice vinegar, and sugar in a small saucepan over medium heat. Bring to a boil, stirring until the sugar dissolves. Remove from heat, add the shallots, chile, garlic, fish sauce, and lime juice. Let cool completely, then refrigerate until ready to use.

Next, prepare a charcoal or gas grill for medium heat, or heat a stovetop grill. Oil the grill, brush the eggplant slices with oil, and season with salt. Grill the eggplant slices, turning once, until nicely grill-marked and tender.

Assembling the Salad

Cut the eggplant into smaller pieces and add to a shallow serving bowl. Toss with the mint and cilantro, then drizzle with some of the dressing. Serve warm and enjoy the perfect summer evening dish!