Kim Thuy’s Eggplant Salad

  • Preparation 20 MIN
    Cooking 45 MIN
  • Servings 4






  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
  2. Place the eggplants on the baking sheet. With a fork, prick the eggplants a few times. Bake for about 45 minutes, depending on their size, or until the eggplants are soft to the touch. Let cool and peel. Cut into pieces and drain. Set aside.
  3. In a small skillet, soften the onions in the oil. Set aside.


  1. In a bowl, combine all the ingredients.
  2. Place the eggplants in a serving platter or in individual plates and drizzle with the dressing. Garnish with the green onions and fried shallots.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 100  
Total Fat 3.7 g  
Saturated Fat 1 g  
Sodium (salt) 708 mg  
Carbohydrates 15 g  
Fibre 5 g  
Protein 2 g