- 4 Asian eggplants the long, skinny kind; cut into 1/2 inch rounds
- 3-4 bell peppers cored, seeds removed, cut into 1-2 inch strips
- 1 large yellow onion diced
- 4 Tbsp oil light olive oil or any neutral oil
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 cup sweet red chili sauce I use Mae Ploy brand
- 1-2 cloves garlic pressed or minced
- 1/4 cup fresh parsley chopped
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Prep:
Preheat the broiler for a full 10 minutes with the rack in the top position. A properly hot broiler chars the vegetables instead of steaming them.
Line a large rimmed baking sheet with foil, or skip the liner and oil the pan directly.
Do not use parchment paper under a broiler - it can scorch at that heat.
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Broil the eggplant:
Arrange the eggplant rounds in a single layer, drizzle with about 2 Tbsp of the oil, and sprinkle with the salt.
Broil until the tops are golden, about 15 minutes. Flip each round and broil another 5-10 minutes, until golden and softened. Transfer to a large bowl.
Tip: Keep a close eye on the broiling process at first, because each oven is different and it might take your oven a lot less to get the same result.
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Broil the peppers: Spread the pepper strips on the same baking sheet, drizzle with oil, and toss to coat. Broil until softened and lightly charred, about 12 minutes, tossing halfway through. Add to the bowl with the eggplant.
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Caramelize onions: Meanwhile, saute the diced onion in a couple tablespoons of oil over medium heat until translucent and golden. Add to the bowl with the vegetables.
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Add the flavors in: Add the pressed garlic, chopped parsley, black pepper, and sweet chili sauce. Stir gently - you want the eggplant coated, not mashed.
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Refrigerate: Cover and refrigerate until ready to eat, at least a couple of hours. This salad tastes even better the next day.
- Eggplants: Asian eggplants stay creamy and never bitter. If using regular globe eggplant, cut into 3/4-inch half-moons, season generously with salt, and let sit for 20 minutes. Then, rinse with water, pat dry, and continue on with the recipe.
- Sweet chili sauce: Mae Ploy is my go-to for this one - it brings the sweet heat and the glossy coating in one step.
- Storage: refrigerate, covered, up to 4-5 days. Serve chilled or at room temperature.