Eggplant Cucumber Salad


This salad has a real asian flair with lemon grass, soy sauce and hoisin. You can reduce the amount of red chili or leave it out if spicy is not your thing.


Servings: 4 side dishes
Duration: 30 minutes
Utensils: frying pan, 2 bowls
Cooking surface: stove top


 If using a garlic press, only use the small pieces that come out and not the skin that remains in the press.



1 small fresh red chili

1 stalk lemon grass

2 small shallots

1 garlic clove

3 teas palm sugar or raw sugar

6 Tab lime juice

2 Tab soy sauce, preferably light

1-2 Tab hoisin



1 Tab sesame seeds

8 oz cherry tomatos, sliced in half

12 oz cucumber, thinly sliced

14 oz eggplant, thinly sliced

2 Tab olive oil

1 stalk fresh mint



For the Dressing: wash chili and dice. Take off the outer leaf of the lemon grass and slice in small rings. Peel and dice the shallots. Dice garlic. Grind the palm sugar in a mortar. Combine all the above with the lime juice, soy and hoisin sauce.


For the Salad: Roast the sesame seeds lightly without oil in a small pan. Fry the eggplant slices in the olive oil until light brown. Combine with cucumber. Wash the mint and chop it fine.

Combine all ingredients with the salad dressing and mix together.


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