Follow these steps for perfect results
eggplant
sliced
extra virgin olive oil
radishes
trimmed and thinly sliced
eggs
hard-boiled, peeled and halved
green onions
thinly sliced diagonally
roasted peanuts
chopped
cilantro
sprigs
lime juice
fresh ginger
finely chopped
salt
caster sugar
green chili pepper
seeded and thinly sliced
Preheat the oven to 400°F (200°C).
Line a baking pan with parchment paper.
Cut the eggplants into 3/4-inch slices.
Brush both sides of the eggplant slices with olive oil.
Place the eggplant slices in a single layer on the prepared baking pan.
Bake for 30-35 minutes, or until golden and tender.
Let the eggplant cool.
In a small bowl, whisk together lime juice, ginger, salt, caster sugar, 1 tbsp water, and sliced green chili pepper for the dressing.
Arrange the cooled eggplant slices on a serving plate.
Top with sliced radishes, halved hard-boiled eggs, and sliced green onions.
Drizzle the dressing over the salad.
Sprinkle chopped roasted peanuts over the salad.
Garnish with cilantro sprigs and serve immediately.
Expert advice for the best results
For a spicier salad, leave the seeds in the chili pepper.
Roast the eggplant ahead of time and store in the refrigerator for up to 3 days.
Add a splash of soy sauce to the dressing for extra umami.
Everything you need to know before you start
15 mins
Eggplant can be roasted a day ahead.
Arrange eggplant on a platter, artfully drizzling dressing and scattering garnishes.
Serve chilled or at room temperature.
Pairs well with grilled tofu or tempeh.
The acidity complements the lime and spice.
Discover the story behind this recipe
Eggplant is a common ingredient in many Asian cuisines.
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