Asian•healthy
Thai Eggplant Salad
Easy Thai eggplant salad with grilled eggplant, ground pork, and fresh herbs, larb-style. Light, flavorful, and perfect as a side or main.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium eggplants
- 1 tbsp oil (for brushing the grill and eggplants)
- 4 tbsp water
- 5 oz ground pork
- 1½ tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 small Thai shallot (finely chopped)
- 2 chilies (finely chopped, to taste)
- mint or cilantro (finely chopped, to taste)
Instructions
- 1
Lightly brush your grill rack with oil. Rub the eggplants with a thin layer of oil. Grill over medium-high heat until charred and soft, turning occasionally.
- 2
In a pan, cook ground pork with water over medium heat. Stir and break up the pork until fully cooked.
- 3
Transfer the pork to a bowl. Add lime juice, fish sauce, and sugar. Mix well.
- 4
Add shallots, chilies, and herbs to the bowl. Toss gently to combine.
- 5
Once the eggplants are cooled slightly, split them open and press gently to flatten.
- 6
Spoon the pork mixture over the eggplants. Serve warm or at room temperature.