Spicy aubergine salad with peanuts, herbs and egg
- June 2017
- Serves 2 generously for lunch
- Hands-on time 30 min
The smoky flavour and soft flesh of aubergine stands up well to the spicy Asian-style dressing in Ravinder Bhogal‘s salad recipe. The addition of fresh herbs, soft-boiled eggs and toasted peanuts make this a wonderful lunch.
Learn how to make salad dressings too with our helpful guide.
- 22.7g (5.7g saturated)
- 45.9g (23g sugars)
- 2 large aubergines
- 1 red bird’s eye chilli, finely chopped
- 3 garlic cloves, crushed
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- Juice 1 lime
- 2 medium free-range eggs
- Handful fresh mint leaves, roughly torn if large
- Handful fresh coriander leaves
- 5g fresh Thai basil, torn if large
- 4 spring onions, finely sliced
- 75g pea shoots
- 2 tbsp crispy fried onions/shallots from a tub (widely available)
- 3 tbsp roasted and salted peanuts, roughly chopped
- 3 tbsp puffed quinoa
- Pierce the aubergines all over with a fork. Using tongs, hold them in a direct flame on the hob or barbecue for 10 minutes on each side or until charred all over and tender. Alternatively, put them under a hot grill, turning once or twice, until charred and tender. Set aside.
- For the dressing, in a pestle and mortar, pound the chilli, garlic and sugar into a paste, then stir in the fish sauce and lime juice to loosen.
- Boil the eggs for 6-8 minutes depending on how soft you like the yolks, then run under cold water until cool enough to peel. Set aside.
- Peel and discard the skin from the aubergines, cut lengthways into quarters, then halve horizontally and put on a serving platter.
- Mix the herbs, spring onions and pea shoots in a bowl. Toss with the dressing, then scatter the whole mix all over the aubergines. Sprinkle with the crispy onions, peanuts and puffed quinoa, then put the boiled eggs, halved, on top.
Puffed quinoa is available in some health food shops – or buy unsweetened puffed rice instead. You can buy palm sugar from most supermarkets but you could use soft brown sugar instead.
Char the aubergines up to 12 hours ahead, then keep covered in the fridge.
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