Grilled Eggplant with salted Egg and Tomato Salad is simple to make yet full of fresh and savory f flavors. It's the perfect accompaniment to your favorite grilled meat or seafood.
With a knife or the tines of a fork, prick eggplant.
Place eggplant directly on the gas stovetop over high flame and roast, occasionally rotating with tongs, until slightly softened and skin is evenly charred.
Let cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin and coarsely chop flesh.
In a serving platter, layer tomatoes, grilled eggplant, and salted eggs.
When ready to serve, drizzle with vinegar dressing and gently toss to combine. Garnish with green onions.
For the Dressing
In a small bowl, combine vinegar, fish sauce, shallots, and pepper to taste.
Video
Notes
If prepping ahead of time, deseed the tomatoes to keep the salad from getting watery.