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    Roasted Eggplant Salad

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    Pixicook editorial team
    clock-icon50 minutes

    This dish brings out the best in eggplants, giving them a rich, smoky flavor that pairs beautifully with a tangy shallot dressing. It’s simple, yet impressive, making it perfect for both casual dinners and special occasions.

    Easy
    Asian
    Intermediate

    Ingredients for Roasted Eggplant Salad

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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Long Asian Eggplants, pricked with a fork

    0 lb

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    Shallots, thinly sliced, soaked in cold water for 10 minutes and drained

    cups

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    Shallot Oil

    tablespoons

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    Fresh Lime Juice

    tablespoons

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    Fried Shallots

    teaspoons

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    Salt

    teaspoons

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    Coarsely Torn Coriander, finely chopped mint or Vietnamese coriander

    cups

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