Thai Grilled Beef And Eggplant Salad Recipe

Recipe By Slurrp

This Thai grilled beef and eggplant salad is a delicious and refreshing dish that combines the smoky flavors of grilled beef with the crispiness of eggplant. The beef is marinated in a tangy and spicy dressing, then grilled to perfection. The eggplant is also grilled until tender and charred, adding a smoky flavor to the salad. Tossed with fresh herbs, lime juice, and fish sauce, this salad is bursting with flavors and textures. It's a perfect dish for a summer barbecue or a light and healthy lunch.

4.3
16 Rating -
Rate
Non Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Thai Grilled Beef And Eggplant Salad
plan
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ingredients serve

Ingredients for Thai Grilled Beef And Eggplant Salad Recipe

  • 125 gram Beef Sirloin, Thinly Sliced
  • 1/2 tablespoon Soy Sauce
  • 1/2 tablespoon Fish Sauce
  • 1/2 tablespoon Lime Juice
  • 1/4 tablespoon Sugar
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Chili Flakes
  • 1/2 Medium Eggplants
  • 1/2 tablespoon Oil
  • As required Salt And Pepper, To Taste
  • 1/4 cup Cherry Tomatoes, Halved
  • 1/4 Small Red Onion, Thinly Sliced
  • 0.13 cup Fresh Herbs, Chopped
  • as required Extra Herbs And Lime Wedges, For Garnish

Directions: Thai Grilled Beef And Eggplant Salad Recipe

Cooking Directions

  • STEP 1.In a bowl, combine soy sauce, fish sauce, lime juice, sugar, garlic, and chili flakes. Add the beef and marinate for at least 30 minutes.
  • STEP 2.Preheat the grill to medium-high heat. Grill the beef for 3-4 minutes per side, or until cooked to your desired doneness. Set aside to rest.
  • STEP 3.Slice the eggplant into thick rounds. Brush with oil and season with salt and pepper. Grill for 2-3 minutes per side, or until tender and charred.
  • STEP 4.In a large bowl, combine the grilled beef, grilled eggplant, cherry tomatoes, red onion, and fresh herbs. Toss with the dressing.
  • STEP 5.Serve the salad on a platter or individual plates. Garnish with extra herbs and lime wedges. Enjoy!

Cooking Tips

  • For a spicier salad, add more chili flakes or fresh chili peppers.
  • Make sure to let the beef rest after grilling to allow the juices to redistribute.
  • You can also grill the eggplant slices on a stovetop grill pan if you don't have an outdoor grill.

Storage and Serving

  • This salad is best served immediately while the beef and eggplant are still warm.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • To serve leftovers, bring the salad to room temperature or gently reheat the beef and eggplant before serving.
Nutrition
value
325
calories per serving
8 g Fat10 g Protein47 g Carbs7 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    10g
  • Carbs
    47g
  • Fiber
    7g

MacroNutrients

  • Carbs
    47g
  • Protein
    10g
  • Fiber
    7g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    89mg
  • Iron
    3mg
  • Vitamin A
    1425mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    63mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    43mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    62mg
  • Manganese
    < 1mg
  • Phosphorus
    117mg
  • Selenium
    9mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp