Roasted Eggplant Salad

Preparation info
  • Serves


    • Difficulty


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By Naomi Duguid

Published 2012

  • About

Crunchy and a little hot from the fine slices of raw shallot, smooth textured from the eggplant, this salad has a nice balance of tart lime juice and aromatic shallot oil. It’s one of my favorites: I serve it with any and every kind of meal. It’s also a great dish for a potluck.


  • 1 pound long Asian eggplants (3 medium)
  • cup thinly sliced shallots, soaked in cold water for 10 minutes and drained


Preheat the oven to 450°F or preheat a charcoal or gas grill to medium-hot.

Prick the eggplants all over with a fork and place on a baking sheet in the center of the oven, or place on the grill rack about 5 inches above the fire.