Paleo Chilled Eggplant Salad ! A perfect Paleo side dish – Eggplant salad.
I’m on-a-roll making Thai salads lately!
One interesting thing about Thai salads – like this eggplant salad- is that most of them can be enjoyed either warm or in cold.
And that makes it so convenient for people like you and me: make a huge batch during meal prep and scoop as much as you want throughout the week. Speaking of time-saving technique, huh? :))
I also love that Thai people like to add fried garlic and shallots to almost every salad. What a great way to add some texture and crunchiness to the dish !
If fish sauce is not your cup-of-tea, skip it and supplement it with a tad more sea salt and white wine vinegar, rice wine vinegar, or fresh lime juice. Your dish will taste different than the original, but hey, it can’t go wrong if the ingredients are fresh and you’ve followed my instructions below.
So next time when you see those cute little eggplants at your local farmer’s market, don’t be shy: pick up a pint or two, give them a gentle rinse, season with generous sea salt, add some spice and crunch, and you are on your way to a delicious plate of Thai eggplant salad !
Paleo Thai Chilled Eggplant Salad ! If you love thai food, this Thai chilled eggplant salad will be a perfect side dish that goes well with any mains.
- 2 cups mixed Asian eggplants slice into bite sizes (alt. Italian eggplant, cubed)
- 2 large eggs
- 2 small fresh red or green chili peppers thinly sliced, use fresno or serrano
- 1 large shallot thinly sliced (to fry)
- 4 to 6 cloves garlic thinly sliced (to fry)
- Sea salt to taste
- 4 tbsp coconut oil
- 1 whole fresh lime juice
- 1 tbsp fish sauce
- 2 tbsp thinly sliced shallots
- 2 tbsp coarsely chopped cilantro or more, include thin stems and leaves
Cook 2 large eggs in a pot of boiling water. Once cooked, rinse in cold water, peel the shell, and set aside to cool.
Heat 1 tbsp of coconut oil in a saute pan over medium-high heat until lightly smoke. Add sliced garlic and season with sprinkle of sea salt. Pan fried until golden brown. Set aside to cool.
Repeat step 2 and pan fry sliced shallots until golden brown but not burned. Set aside to cool drain over a paper towel.
Heat 2 tbsp of coconut oil over medium-high heat until lightly smoke. Add sliced chilies and eggplants. Season with generous amount of sea salt and pan fry until the eggplant skin has blistered and the flesh is soft.
Combine the dressing with cilantro and pour the mixture over the eggplant. Sprinkle on the sliced eggs, fried shallots and garlic.