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Thai Eggplant Salad

Prep Time 20 mins
Cook Time 11 mins
Total Time 30 mins


  • 2 graffiti eggplants
  • 4 cups water
  • 4 tbsp white vinegar
  • 2 large shallots, trimmed, peeled, julienned
  • 3 cups neutral oil (vegetable or canola)
  • 2 tbsp palm sugar or white granulated sugar
  • 1/2 tbp fine sea salt
  • 1 tsp fresh ginger, peeled, grated
  • 4 garlic cloves, trimmed, peeled, grated
  • 2 tbsp fish sauce
  • 1/4 cup unseasoned rice vinegar
  • 2 limes, juiced
  • 1/2 cup cape gooseberries, halved
  • 1 lemongrass, trimmed, peeled
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh mint leaves


  • Eggplant | Pull the thorny leaves off from the eggplant and cut off the stem. With the flat side down, cut lengthwise in half, into quarters, and finally into bitesized pieces. Add vinegar into a bowl and soak for 15 minutes. Add the eggplants into a steamer with the skin side down. Steam for 5-6 minutes and immediately remove from the basket, plate and set aside.
  • Shallots | Set a pot over a stove on medium-high heat. Add oil and let it heat up until it reaches 350 F. Peel and julienne shallots. Then fry until golden brown, 5-6 mins. Set on a paper towel.
  • Dressing | Add sugar, fine sea salt, grated ginger, grated garlic, fish sauce, lime juice, and rice vinegar into a bowl and mix.
  • Assemble | Add lemongrass, gooseberries, herbs, dressing, and fried shallots to the eggplants.