Best 6 Thai Roasted Eggplant Salad With Cilantro And Lime Recipes

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Thai roasted eggplant salad is a vibrant and flavorful dish that combines the unique flavors of roasted eggplant, fragrant herbs, and a tangy dressing. This salad is not only delicious but also incredibly versatile. With its combination of sweet, sour, and savory flavors, this salad can be served as an appetizer, a side dish, or even as a main course. Using fresh and high-quality ingredients is key to a successful roasted eggplant salad. The smokiness of the roasted eggplant, paired with the herbaceousness of cilantro, the freshness of lime, and the spiciness of chili, creates a delightful balance of flavors. Don't be afraid to experiment with different ingredients and spices to create your own personalized version of this classic Thai dish.

Here are our top 6 tried and tested recipes!

THAI ROASTED EGGPLANT SALAD WITH CILANTRO AND LIME



Thai Roasted Eggplant Salad With Cilantro and Lime image

Make and share this Thai Roasted Eggplant Salad With Cilantro and Lime recipe from Food.com.

Provided by hannahactually

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb Japanese eggplant
2 tablespoons shallots, thinly sliced
2 tablespoons cilantro, coarsely chopped plus leaves for garnish
2 green onions, thinly sliced
2 teaspoons garlic, coarsely chopped
3 tablespoons fish sauce
3 tablespoons lime juice, freshly squeezed
1 tablespoon sugar
1 tablespoon hot green chili peppers or 1 teaspoon dried red chili, coarsely ground
1 tablespoon dried shrimp, coarsely chopped (optional)

Steps:

  • Cut eggplants in half lengthwise. Cook eggplant strips, skin-side down, on a lightly oiled hot grill until tender and lightly browned, or on a baking sheet in a 400-degree F oven for 15 minutes Set aside to cool.
  • Meanwhile, place all remaining ingredients in medium bowl. Cut thick strips of eggplant crosswise into 2-in. chunks and add to the bowl. (May peel eggplant first.) Gently toss well to mix eggplant with seasoning. Garnish salad with cilantro leaves. Serve at room temperature or chilled with all juices.

SESAME ROASTED EGGPLANT (THAI)



Sesame Roasted Eggplant (Thai) image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

6 tablespoons soy sauce
4 tablespoons sesame oil
3 tablespoons unseasoned rice vinegar
2 tablespoons corn oil
2 tablespoons hot water
6 tablespoons packed light brown sugar
3 tablespoons minced scallion
1 tablespoon finely minced garlic
1 tablespoon finely minced fresh ginger
1/2 teaspoon red chili flakes
1 bunch Thai basil, leaves roughly chopped
2 Japanese eggplants, sliced 1/2-inch thick on the bias
1/2 cup oyster mushrooms, torn into pieces
Toasted sesame seeds, for garnish

Steps:

  • Preheat the oven to 325 degrees F.
  • In a large ovenpoof skillet over medium-high heat, add all of the marinade ingredients. Bring to a boil and cook until reduced by half. Add the eggplant and mushrooms and cook for 5 minutes.
  • Put the pan into the oven and cook until the eggplant and mushrooms are soft and caramelized, about 4 to 5 minutes. Transfer to a serving bowl and garnish with sesame seeds.

THAI SALAD WITH CILANTRO LIME DRESSING



Thai Salad with Cilantro Lime Dressing image

I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 22 servings.

Number Of Ingredients 15

2 medium limes
1 bunch fresh cilantro leaves, stems removed (about 2 cups)
1 cup sugar
1 Thai red chile pepper, seeded and chopped
2 garlic cloves, halved
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups canola oil
1 head Chinese or napa cabbage, finely shredded
1 small head red cabbage, finely shredded
1 English cucumber, chopped
1 package (10 ounces) frozen shelled edamame, thawed
2 medium ripe avocados, peeled and cubed
1 cup shredded carrots
3 green onions, sliced

Steps:

  • Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 271 calories, Fat 23g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.

ROASTED EGGPLANT SALAD WITH LEEKS AND CILANTRO LEAVES



Roasted Eggplant Salad With Leeks and Cilantro Leaves image

Provided by Julia Moskin

Categories     salads and dressings, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

1/4 cup soy sauce
1/4 cup sugar
1/4 cup water
1 tablespoon white vinegar
1 tablespoon Vietnamese chile-garlic sauce (tuong ot toi) or sriracha
1 tablespoon freshly squeezed lime juice
1/4 cup canola oil, plus extra for pans
12 baby leeks, well washed, or thick scallions
3 and 1/2 pounds Japanese or other thin-skinned eggplants
Salt and black pepper
1 and 1/2 cups loosely packed cilantro leaves and sprigs, plus about 12 sprigs for garnish, if desired
Chopped roasted peanuts, optional

Steps:

  • Make the dressing: stir soy sauce, sugar, water and vinegar together until sugar dissolves. Stir in chile sauce and lime juice, taste and adjust the seasonings. There should be a good balance of sweet, salty, tangy and hot.
  • Heat oven to 450 degrees. Lightly oil a large baking sheet, preferably nonstick. Trim dark green tops off leeks (or scallions) and discard. Leaving stem ends intact, cut leeks in half lengthwise with the tip of a sharp knife. Place cut side down on prepared pan, drizzle with 2 tablespoons oil and sprinkle with salt and pepper. Roast, turning once, until soft and charred in spots, about 15 minutes. Transfer to a plate, cover tightly with plastic wrap, and set aside to soften.
  • Trim stem ends off eggplants and discard. Cut eggplants into bite-size pieces. In a large bowl, toss pieces with remaining 2 tablespoons oil, and salt and pepper to taste. Oil the baking pan again. (Use 2 if needed to prevent crowding.) Spread eggplant on pans and roast, turning pieces once or twice, until soft, browned and charred in spots, about 15 minutes total.
  • When eggplant is cool enough to handle, transfer to a serving bowl. Cut leeks crosswise into 1-inch pieces, discarding stem ends, and add to eggplant. Lightly chop cilantro and add.
  • Stir dressing and pour half over the salad, tossing gently until evenly coated. Taste and add more dressing, salt and pepper as needed. Garnish with cilantro sprigs and chopped peanuts, if using.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 593 milligrams, Sugar 14 grams, TransFat 0 grams

ROASTED EGGPLANT DIP WITH THAI FLAVORS



Roasted Eggplant Dip With Thai Flavors image

Lime, cilantro, and chili paste impart a Thai sizzle to the natural richness of roasted eggplant. Enjoy this as a dip for thick strips of cucumber, green sweet pepper, carrots, or blanched broccoli, asparagus, or green beans. Or serve as a spread for crackers for toasted bread. From Real Vegetarian Thai by Nancie McDermott.

Provided by Cinnamon Turtle

Categories     Vegetable

Time 45m

Yield 1 1/2 Cups

Number Of Ingredients 9

1 large eggplant (about 1 1/4 pounds)
1 tablespoon palm sugar or 1 tablespoon brown sugar
1 teaspoon soy sauce
1/2 teaspoon salt
2 tablespoons asian roasted chili paste or 2 tablespoons chili-garlic sauce
2 tablespoons lime juice or 2 tablespoons lemon juice
1/4 cup fresh cilantro, finely chopped
2 green onions, thinly sliced
cilantro leaf (to garnish)

Steps:

  • Preheat oven to 400 degrees F. Lightly grease a baking sheet. Cut the eggplant in half lengthwise, stem and all, and place on baking sheet, cut side down. Bake until soft, about 30 minutes. Cool to room temperature.
  • Scoop out the flesh and transfer it to a food processor fitted with the metal blade. Add the sugar soy sauce, salt, chili paste, and lime or lemon juice. Using on-off pulses, process to a thick, coarse puree, stopping to scrape down the sides as needed to grind evenly.
  • Transfer to a bowl and stir in the chopped cilantro and green onions. Serve at room temp, garnished with cilantro leaves.

Nutrition Facts : Calories 134.6, Fat 0.8, SaturatedFat 0.1, Sodium 1010.8, Carbohydrate 32.7, Fiber 13.1, Sugar 17.9, Protein 4.6

SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO



Spicy Roasted Eggplant with Tomatoes and Cilantro image

Categories     Ginger     Onion     Tomato     Side     Roast     Sauté     Eggplant     Cilantro     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 10

2 medium eggplants (about 2 pounds 6 ounces total), halved lengthwise
1/3 cup vegetable oil
2 large onions, coarsely chopped
3 tablespoons finely chopped peeled ginger
1 pound tomatoes, coarsely chopped
2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/3 cup chopped fresh cilantro

Steps:

  • Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
  • Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

Tips:

  • Choose small to medium-sized eggplants for a tender and juicy texture.
  • Pierce the eggplants with a fork or toothpick before roasting to allow the steam to escape and prevent them from bursting.
  • Roast the eggplants until the skin is charred and the flesh is soft and tender.
  • Let the eggplants cool slightly before handling them to prevent burns.
  • Use a sharp knife to score the eggplants lengthwise and scoop out the flesh, leaving the skin intact.
  • Combine the eggplant flesh with the remaining ingredients in a bowl and mix well.
  • Serve the salad immediately or chill it for later.

Conclusion:

Thai Roasted Eggplant Salad with Cilantro and Lime is a delicious and refreshing salad that is perfect for a summer meal. The roasted eggplants are smoky and tender, while the cilantro and lime add a bright and herbaceous flavor. This salad is also very easy to make, and it can be prepared in just a few minutes. Whether you are looking for a quick and easy weeknight meal or a flavorful salad to serve at your next party, Thai Roasted Eggplant Salad with Cilantro and Lime is sure to please.

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