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Aubergine Salad

This interesting and unusual salad comes from Thailand.

Image of Aubergine Salad

2 aubergines
15ml/1 tbsp vegetable oil
30 ml/2 tbsp dried shrimps, soaked and drained
15ml/1 tbsp coarsely chopped garlic
1 hard-boiled egg, shelled and chopped
4 shallots, finely sliced into rings
Fresh coriander leaves and 2 red chillies, seeded and sliced, to garnish

For the dressing

30 ml/2 tbsp lime juice
5 ml/1 tsp sugar
30 ml/2 tbsp fish sauce


Serves: 5


Grill or roast the aubergines until charred and tender.

When cool enough to handle, peel away the skin and slice the flesh.

Heat the oil in a small trying pan, add the drained shrimps and garlic and fry until golden. Remove from the pan and set aside.

To make the dressing, put the lime juice, sugar and fish sauce in a small bowl and whisk together until well blended.

To serve, arrange the sliced aubergines on a serving dish. Sprinkle with the chopped egg, shallots and dried shrimp mixture. Drizzle over the dressing and garnish with coriander and red chillies.

Variation:- For an interesting variation, try using salted duck's or quail's eggs, cut to half, instead of chopped hen's eggs.

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