Smoky Thai Eggplant Salad
A flavorful and refreshing salad made with smoky eggplant, roasted vegetables, and a hint of Thai spices.
Ingredients
- ●2 medium Smoky Eggplant
- ●1 large Roasted Red Bell Pepper
- ●1/4 cup Thai Basil
- ●1/2 cup Red Onion
- ●2 tbsp Yum Sauce
- ●4 cups Salad Greens
Instructions
- 1
Roast the red bell pepper in the oven at 400°F (200°C) for 30 minutes, or until the skin is charred.
- 2
Peel the roasted red bell pepper and chop it into bite-sized pieces.
- 3
Brush the smoky eggplant with a little oil and grill or broil until tender.
- 4
Chop the eggplant into bite-sized pieces.
- 5
In a large bowl, combine the roasted red bell pepper, eggplant, Thai basil, and red onion.
- 6
In a small bowl, whisk together the yum sauce and a squeeze of lime juice.
- 7
Pour the yum sauce mixture over the salad and toss to combine.
- 8
Serve the salad over salad greens and enjoy!
- 9
Garnish with additional Thai basil leaves, if desired.
- 10
Refrigerate for at least 30 minutes to allow the flavors to meld.