Description
A refreshing and flavorful salad featuring grilled eggplant, enhanced with a tangy kaffir lime and tamarind dressing.
Ingredients
Scale
- 1 large eggplant, sliced into ½-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons tamarind paste
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 kaffir lime leaves, finely chopped
- 1 cup cherry tomatoes, halved
- ½ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup roasted peanuts, chopped
Instructions
- Preheat your grill to medium-high heat.
- Brush the eggplant slices with olive oil and sprinkle with salt and black pepper.
- Grill the eggplant for about 4-5 minutes on each side, or until tender and charred. Remove from the grill and let cool slightly.
- In a small bowl, whisk together the tamarind paste, honey, soy sauce, lime juice, and chopped kaffir lime leaves to create the dressing.
- In a large bowl, combine the grilled eggplant, cherry tomatoes, red onion, and cilantro.
- Drizzle the dressing over the salad and toss gently to combine.
- Top with chopped roasted peanuts for added crunch. Serve immediately or chill for 30 minutes to enhance the flavors.
Notes
- For a smoky flavor, add a pinch of smoked paprika to the dressing.
- Substitute grilled zucchini or bell peppers for a different twist on the salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Kaffir Lime & Tamarind Grilled Eggplant Salad