If you’ve never grilled aubergine before, you’re in for a game-changer. This grilled Thai aubergine salad with chili-lime dressing is smoky, tangy, a little spicy, and completely satisfying — without needing meat or dairy. It’s the kind of dish that makes you rethink what a salad can be. Inspired by vegetarian Thai recipes and the bold flavors of Thai dinner staples, this recipe layers grilled Thai eggplant with fresh herbs, a punchy chili-lime dressing, and crunchy garnishes. It’s vibrant, healthy, and delicious enough to convert even the most skeptical carnivore. And yes, this salad is entirely plant-based, making it a great addition to your rotation of vegan dinners.
Grilled Thai Aubergine Salad with Chili Lime Dressing
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Appetizer, Side Dish
Cuisine Thai
Servings 4 as a side or 2 as a main
Grill or grill pan A charcoal grill brings out maximum smokiness, but a stovetop grill pan works great too.
Mixing bowls One large for tossing the salad, one small for the dressing.
Tongs For flipping eggplants on the grill.
Sharp knife and cutting board For prepping veggies and herbs.
Mortar and pestle (optional) Great for crushing peanuts or lightly bruising herbs.
For the salad
- 4 medium Thai eggplants or 2 large globe eggplants if Thai eggplants are unavailable
- 1 tablespoon neutral oil like canola or avocado oil
- ½ red onion thinly sliced
- 1 small cucumber julienned or thinly sliced
- 1 cup cherry tomatoes halved
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- ¼ cup Thai basil substitute regular basil if needed
- 2 tablespoons toasted peanuts or cashews crushed
Optional: ½ cup grilled tofu or crispy chickpeas for added protein
For the chili-lime dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or palm sugar
- 1 clove garlic minced
- 1 Thai red chili or bird’s eye chili finely chopped (adjust for spice level)
- 1 teaspoon sesame oil
- Zest of 1 lime
Prepare the Eggplant
Slice the Thai eggplants lengthwise into halves or quarters, depending on their size. Brush them with oil and sprinkle with a pinch of salt. Thai eggplants are smaller and rounder than their globe cousins, so they cook quickly and retain a nice firmness — perfect for grilling.
Tip: If you're using globe eggplants, slice them into thick rounds and salt them for 10–15 minutes beforehand to draw out excess moisture and bitterness. Then pat them dry before grilling.
Grill the Eggplant
Heat your grill or grill pan over medium-high heat. Place the eggplant cut-side down and grill for 3–4 minutes per side, or until you get nice char marks and the flesh is tender. Remove from the heat and let cool slightly. This grilling process adds that deep, smoky flavor so essential to this salad — a flavor often found in aubergine miso or eggplant curry recipes.
Make the Dressing
While the eggplant cools, whisk together all the dressing ingredients in a small bowl: lime juice, soy sauce, rice vinegar, maple syrup, garlic, chopped chili, sesame oil, and lime zest. Taste and adjust. You want a balance of tangy, sweet, salty, and spicy — a classic Thai aubergine recipe profile.
Assemble the Salad
Chop the grilled eggplant into bite-sized pieces if needed. In a large bowl, toss together the grilled eggplant, red onion, cucumber, cherry tomatoes, cilantro, mint, and Thai basil. Drizzle the chili-lime dressing over the top and gently mix to combine.
Top with crushed toasted peanuts or cashews for crunch. For a heartier meal, throw in grilled tofu — creating a delicious nod to a Thai eggplant tofu recipe.
Serve It Up
Serve warm, at room temperature, or slightly chilled. This salad works beautifully on its own or as a side to a larger Thai dinner spread.
Pairings
This salad is fresh and punchy, so you’ll want to pair it with dishes that complement — not overwhelm — its flavors. Here are a few ideas:
- Sticky rice or jasmine rice: The perfect bland-but-beautiful base to let the salad shine.
- Grilled lemongrass tofu or satay-style skewers: For a vegan main.
- Coconut soup (Tom Kha): The creamy richness contrasts the bright lime and chili in the salad.
- Thai iced tea: Sweet and cooling, it balances the heat from the dressing.
- Vegan Thai curry with eggplant: Doubling down on Thai curry with eggplant adds complexity to a plant-based feast.
And if you're building a theme night, this salad makes an elegant starter or side for any Thai basil eggplant recipe or even fusion dishes like Greek eggplant recipes turned vegan.
FAQs
1. Can I use regular eggplant instead of Thai eggplant?
Absolutely. While Asian eggplant or Thai eggplant gives a firmer texture and slightly more bitter profile, you can use globe eggplant or even Japanese eggplant. Just adjust the grilling time accordingly — thinner eggplants cook faster.
2. Is this salad spicy?
It can be, depending on how much chili you use. Thai bird’s eye chilis pack a serious punch, so start small and taste as you go. If you're spice-sensitive, you can substitute with red pepper flakes or even skip the chili entirely.
3. Can I make this salad ahead of time?
Yes, but assemble just before serving for best texture. You can grill the eggplant and make the dressing a day in advance. Store both in the fridge and combine with fresh herbs and veggies when ready to serve.
4. Can I add protein?
Definitely. Grilled tofu, crispy chickpeas, or tempeh all work beautifully. You could also serve this alongside a protein-rich eggplant curry recipe for a more substantial meal.
5. What other herbs can I use if I don’t have Thai basil?
Fresh basil (especially purple or Genovese), cilantro, and mint all work well. The combination of herbs is key to capturing the signature flavors of a Thai eggplant recipes salad. You can also experiment with fresh dill or scallions for a different but still flavorful result.
