Eggplant Plate
I admit this dish has a simple name and is also ridiculously simple to make. But you will be wowed with the complex deliciousness of my eggplant plate featuring Thai eggplant. This is a version of our popular dish at the new restaurant my sister and I just opened, and not only is it vegan but thanks to our golden mountain seasoning sauce in the dressing, it’s also gluten-free!
If you’re unfamiliar with Thai eggplant, it’s got the same texture of the eggplant you’re familiar with, but it’s just a bit more condensed. Just remove the stem and slice quite thinly since we’ll be eating it raw. You can slice the regular eggplant any way you like before frying, but I prefer the diagonal cuts I use in the video which are called oblique. I think it’s both visually interesting and exposes a lot of the eggplant flesh for a nice sear. I hope you enjoy this delicious eggplant salad!
Ingredients
Preparation
Step 1
Slice eggplant, Thai eggplant, cherry tomatoes, peppers, red onion, radishes, cilantro, and scallions into salad-ready portions.
Step 2
Prepare salad dressing by combining lime juice, golden mountain seasoning, and 2 Tbsp sugar and stir until sugar is dissolved.
Step 3
Fry the eggplant slices in neutral oil until every side begins to brown.
Step 4
Combine Thai eggplant, tomatoes, peppers, red onion, radish, cilantro, scallions, roasted peanuts, and cooked eggplant pieces and toss with dressing. Let sit for about 5 minutes.
Step 5
Serve over a light bed of lettuce and top with fried red onion.