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!
Slice eggplant, Thai eggplant, cherry tomatoes, peppers, red onion, radishes, cilantro, and scallions into salad-ready portions.
Prepare salad dressing by combining lime juice, golden mountain seasoning, and 2 Tbsp sugar and stir until sugar is dissolved.
Fry the eggplant slices in neutral oil until every side begins to brown.
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.
Serve over a light bed of lettuce and top with fried red onion.