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Grilled aubergine salad with mint, coriander, Thai shallots, pickled cucumber & ginger with a roasted rice & chilli powder, lime & citrus dressing

salad, gluten-free, pescatarian, vegetarian, easy recipe, small plateSeb HolmesFarang Londonegg, aubergine, thai food, cook thai, thailand, soy, chilli, spicy, dried chilli, long dried chilli, birds eye chilli, lime juice, palm sugar, jasmine rice, rice, citrus, orange, mandarin, garlic, coriander, coriander root, bbq, barbecue, smokey, wood smoke, crispy shallots, shallots, recipe, sebby holmes, food, chefComment
Grilled aubergine salad with mint, coriander, Thai shallots, pickled cucumber & ginger with a roasted rice & chilli powder, lime & citrus dressing

Ah, the humble aubergine! When cooked over an open fire, it transforms into a smoky, soft bombshell of flavour. This delightful salad is a perfect companion to any barbecue, and equally delicious served with steamed jasmine rice as a main. The star of the show? A runny duck egg that adds a rich, creamy touch to the dressing. I've opted for Thai purple aubergines here, which grill up quickly and evenly. But fear not, ordinary aubergines will do just fine—they might just need a little more time to work their magic over the flames.

Serves 2

V optional

Ingredients:

  • 4 Thai purple aubergines (available at most Asian supermarkets; larger aubergines can also be used)

  • 2 duck eggs

  • 10g jasmine rice

  • 10g mint, torn

  • 10g coriander

  • 10g Thai shallots, peeled and thinly sliced (banana shallots can be used)

  • 1 teaspoon toasted sesame seeds

For the Pickle:

  • 2 tablespoons caster sugar

  • ½ teaspoon table salt

  • 50ml distilled white vinegar

  • ¼ cucumber, thinly sliced

For the Dressing:

  • Juice of 3 limes

  • Juice of 2 clementines

  • 2 teaspoons fish sauce (seaweed sauce can be used as a vegetarian substitute)

  • ½ teaspoon chilli powder (adjust to taste)

  • 2 teaspoons caster sugar

  • 3 teaspoons tamarind water

Instructions:

  1. Fire Up the Barbecue: Place the whole aubergines directly onto the hot coals, or near the hottest part of the grill if you’re using a gas barbecue. Keep an eye on them, turning frequently until they are soft with charred, blistered skins. If using an oven, crank it up to full blast and bake the aubergines until the skins are charred and the flesh is soft—about 20–25 minutes.

  2. Perfect Duck Eggs: Soft-boil the duck eggs for 6–7 minutes in salted water. Transfer to ice-cold water with a splash of olive oil. Peel the eggs in the water to make it easier, then set aside at room temperature.

  3. Toast the Rice: In a dry frying pan, lightly toast the jasmine rice over medium heat, shaking constantly until golden brown and aromatic. Pound into a powder using a mortar and pestle, or a spice grinder.

  4. Prepare the Pickle: Heat sugar, salt, and vinegar with 50ml cold water until dissolved. Remove from heat, add cucumber, and refrigerate.

  5. Mix the Dressing: Combine lime and clementine juices, fish sauce, chilli powder, sugar, and tamarind water in a bowl. Adjust to taste for a sweet, salty, sour, and hot balance.

  6. Assemble the Salad: Add aubergines, mint, coriander, shallots, and pickled cucumber to the dressing. Fold gently, keeping the aubergines whole if possible.

  7. Serve: Place aubergines on a serving plate, top with duck eggs, and pierce them to release the yolks. Sprinkle with rice powder and sesame seeds, adding a pinch of salt to the yolks for a surprise burst of flavour. Serve with steamed jasmine rice.

And there you have it—a smoky, flavour-packed salad that’s sure to impress! If you enjoyed this recipe, do leave a comment below and explore more of my culinary adventures. Happy cooking!

This recipe was also published by The Independent

This recipe was also published in Verge Magazine

This recipe was also published by Hinton Magazine

Head chef & founder of Farang London restaurant. Cookbook author of ‘Cook Thai’ & ‘Thai in 7’. Chief curry paste basher and co-founder of Payst London.