Thai-style Baby Eggplant Salad泰式茄子沙拉tài shì qié zǐ shā lā

cover.JPGWhen thinly-skinned Asia eggplants are difficult to come by, I turn to their American cousin to make this simple yet irresistible salad. It makes a fine appetizer, or a perfect little side salad when you’re serving Asia food. Sometimes, at lunch, I’ll just eat the eggplant over rice.

Serves 2-4,

1 ½ pound           (650g)              Baby Eggplants or long, thin Asian eggplants


  • 1.5 tablespoons                brown sugar
  • 3 tablespoons                    fish sauce
  • 2 tablespoons                    Lime juice
  • 1 clove garlic, minced
  • 1 big or 2 small   shallots, thinly sliced
  • A few Thai Bird Chili, finely sliced
  • A few cilantro or mint leaves for garnishIMG_5977.jpg


  1. Pre-heat the oven to 400°F (or 200°C)
  2. Cut the eggplant into half, prick the eggplants all over with a fork and place them in a baking tray. Bake for 20-25 minutes till the flesh becomes soft and the skin is charred.IMG_5978.jpg
  3. In the meantime, let’s prepare the dressing. In a mixing bowl, combine all the ingredients except cilantro.
  4. Carefully peel the skin from the eggplant (this can be fussy, and you want to get the skin off.) Pull the eggplant into strips and lay them in a shallow bowl.IMG_5981.jpg
  5. Pour the dressing over the eggplant and marinate in the fridge for a few hours. When ready to serve, garnish with a few leaves of chopped cilantro or mint.

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