Spicy Grilled Eggplant and Zucchini Salad
This Spicy Grilled Eggplant and Zucchini Salad has amazing Thai-inspired flavors, and I’m always saying give grilled eggplant a chance!
I’m hoping this amazing Spicy Grilled Eggplant and Zucchini Salad might convince some eggplant-reluctant people to try grilled eggplant! Recently I made this very tasty grilled eggplant and zucchini salad with my nephew Jake. We both loved the Thai flavors in the dressing, and absolutely devoured the salad, with both of us loving the grilled eggplant with slightly charred skin.
Then over the next couple of days I told various people about this new favorite salad, and one after the other they told me “I don’t like eggplant.” And I patiently explained to each person how I never liked eggplant either, until I tried grilled eggplant.
So if you like Thai flavors, I’m urging you to be adventurous and give grilled eggplant a chance.
Ingredients:
- 1 lbs. Japanese eggplant, ends trimmed and cut lengthwise
- 3 medium zucchini, ends trimmed and cut into lengthwise strips (I cut the zucchini into sixths lengthwise)
- (see notes for other options)
- 2 tsp. peanut oil for brushing vegetables and grill (see notes)
- salt and fresh ground black pepper for seasoning vegetables
- 4 green onions, thinly sliced
- 1/4 cup (or more) chopped fresh herbs (see notes)
- 1/4 cup chopped peanuts
- 3 T fresh lime juice
- 1 T + 1 tsp. fish sauce (See Notes for Vegetarian option)
- 2 tsp. Sriracha Sauce (or less; this was spicy but not unbearable for me)
- 1 tsp. Golden Monkfruit Sweetener or sweetener of your choice
- 2 tsp. peanut oil