Roasted Japanese Eggplant Salad with Thai Herbs and Lime
A vibrant Thai-inspired salad featuring tender roasted Japanese eggplant tossed in a tangy coconut palm sugar dressing with fresh herbs. The eggplant's creamy texture absorbs the bright flavors of lime juice, soy sauce, and fish sauce, while scallions, garlic, serrano chile, mint, cilantro, and basil add aromatic complexity. Perfect as a light lunch, side dish for grilled meats, or part of a Southeast Asian feast. The distinctive racing stripe peeling technique creates visual appeal while ensuring even cooking and optimal texture contrast.
Ingredients
- extra virgin olive oil
- 1 ½ pounds Japanese eggplantregular eggplant1:1 by weightvegetable
cut into 1-inch cubes
- 2 tablespoons warm water
- 1 tablespoon coconut palm sugarbrown sugar1:1sweetener
slight flavor change
- 1 tablespoon fresh lime juice
- 2 tablespoons soy sauce
- 1 teaspoon fish sauce
- 1 bunch scallions
- 1 large clove garlic
- ½ serrano chilejalapeño1:1heat
milder spice
- ¼ cup fresh mint leaves
- ¼ cup cilantro leaves
- ¼ cup fresh basil leaves
Instructions
- 1
Preheat oven to 350°F
- 2
Line baking sheet with foil and coat lightly with olive oil
- 3
Peel alternating strips of skin lengthwise on each eggplant to create racing stripe pattern
- 4
Cut eggplant crosswise into 1/2-inch thick rounds
- 5
Arrange eggplant in single layer on baking sheet
- 6
Roast until tender all the way to center
- 7
Whisk warm water and coconut sugar in large bowl until sugar dissolves
- 8
Add lime juice, soy sauce, and fish sauce and whisk to combine
- 9
Add warm roasted eggplant to dressing bowl
- 10
Add scallions, garlic, serrano chile, mint, cilantro, and basil and toss to combine
Tips
Use Japanese eggplant for its tender skin and fewer seeds compared to regular eggplant, which creates better texture in the salad.
Add the warm roasted eggplant to the dressing immediately so it absorbs the flavors while still hot and porous.
Adjust the serrano chile amount based on your heat preference, starting with less and adding more to taste.
Good to Know
Refrigerate up to 3 days in airtight container
Can be made 1 day ahead, bring to room temperature before serving
Serve at room temperature as a side dish or light lunch
Common Mistakes
Don't skip the racing stripe peeling to avoid tough skin patches
Don't let eggplant cool before adding to dressing to ensure maximum flavor absorption
Substitutions
Gluten-Free Swaps
General Alternatives
cut into 1-inch cubes
milder spice
FAQ
Can I make this salad without fish sauce?
Yes, substitute with extra soy sauce or a pinch of salt, though you'll lose some umami depth that makes the dish authentically Thai.
How long will this salad keep in the refrigerator?
The salad will keep for up to 3 days refrigerated, though the herbs may wilt slightly. Bring to room temperature before serving for best flavor.
Can I use regular eggplant instead of Japanese eggplant?
Yes, cut regular eggplant into 1-inch cubes instead of rounds. You may want to salt and drain it first to remove bitterness.