Irresistible sticky aubergine and peanut salad recipe to try

Ah, the lovely sticky aubergine and peanut salad… It’s a dish that’s just bursting with flavor and, honestly, it’s kind of a celebration of textures too. You know how roasted aubergine gets all caramelized and juicy? Combine that with crunchy peanuts and bright, fresh veggies, and you’ve got a salad that’s just hard to resist. It’s perfect for a light lunch, or even as a vibrant side at dinner. Seriously, if you’re looking to jazz up your veggie game, this one is a must-try!

Why You’ll Crave It

• The roasted aubergine’s umami flavor is really addictive.
• Crispy peanuts add that perfect crunch… you won’t get bored!
• It’s super colorful—just like, visually stunning on a plate.
• This salad comes together in less than an hour, perfect for busy days!
• Totally customizable, you can toss in what you love or have on hand.

Honestly, my family fights over the last serving of this salad…

What You’ll Need

• Aubergine: 2 medium-sized, cut into bite-sized chunks
• Peanut butter: 3 tablespoons, smooth or crunchy—your choice!
• Soy sauce: 2 tablespoons, for that salty, savory kick
• Honey or maple syrup: 1 tablespoon, to balance things out
• Rice vinegar: 2 tablespoons, for a little acidity
• Garlic: 2 cloves, minced, because who doesn’t love garlic?
• Ginger: 1-inch piece, grated, adds a nice zing
• Red chili: 1, finely chopped (optional, if you like a bit of heat!)
• Cucumber: 1, sliced, for that refreshing crunch
• Bell pepper: 1, sliced, adds color and sweetness
• Spring onions: 3, chopped, for some oniony goodness
• Peanuts: 50 grams, roughly chopped, sprinkle these on top
• Fresh coriander: a handful, chopped, because it really brightens things up

Easy How-To

Prep the Aubergine

First off, let’s cut that aubergine. You want it in bite-sized chunks. Then—this part’s important—sprinkle it with some salt and let it sit for about 20 minutes. It draws out the moisture, and really cuts down that bitterness. Just let it chill while you… do other stuff.

Cook the Aubergine

Now, heat a large frying pan over medium heat and add a splash of olive oil. You want it nice and hot before adding the aubergine. Cook it for about 10-15 minutes, turning occasionally until it’s golden brown and soft. Just keep an eye on it, turning it, so it cooks evenly.

Make the Sauce

In a separate bowl, mix together the soy sauce, rice vinegar, and maple syrup. Stir it, really, until it’s all combined. This is going to be your sticky sauce that makes everything so yummy.

Add Sauce to Aubergine

Once your aubergine looks perfect, pour that sauce right over it in the pan. Cook for another 2-3 minutes, stirring, so the aubergine gets coated nicely. You want it to be really flavorful… Trust me!

Prepare the Salad Base

While that’s happening, grab a large bowl and mix together your salad leaves, chopped cucumber, and any herbs you’re using, like mint or coriander. Just toss them together, it doesn’t have to be perfect.

Assemble the Salad

Now, add your sticky aubergine to that lovely salad base. Gently toss everything together, not too harshly… you don’t want to mush it all!

Top with Peanuts

Finally, sprinkle those chopped peanuts over the top for that lovely crunchy texture. Looks fancy, right?

Serve

Plate it all up and serve immediately while the aubergine is warm. You can dig in or… just let it sit for a bit longer as the flavors blend… if you can wait!

Good to Know

• Salting the aubergine helps to enhance its flavor—don’t skip it!
• If you find the sauce too sweet, you can totally adjust it to your taste.
• This salad is best eaten fresh, but it keeps in the fridge for about 2 days… just know the aubergine might get a bit softer.

Serving Ideas

• Serve it alongside grilled chicken for a hearty meal, or toss in some chickpeas for extra protein—so good!

Top Tricks

• Get your pan nice and hot before adding the aubergine. It helps it brown beautifully!

Frequently Asked Questions

Can I substitute the aubergine with another vegetable?

Absolutely! Zucchini or even bell peppers work great if you prefer something less… eggplant-y.

What type of peanuts should I use?

Roasted unsalted peanuts are the way to go. They add crunch, without stealing the show.

Can this salad be made ahead of time?

You can prep it ahead, but, honestly, it’s best fresh. If you do make it early, just keep the aubergine separate until you’re ready to serve.

How can I add protein to this salad?

If you’re looking to beef it up, grilled chicken or some crispy tofu would fit perfectly. Maybe even some chickpeas for the vegetarian option!

Is this salad suitable for a vegan diet?

Yep, it’s completely plant-based! Just check your peanut butter and you’re set!

Conclusion

This sticky aubergine and peanut salad is not just flavorful, it’s a true celebration of textures and tastes. It’s a perfect go-to for lunch or a side dish that’ll impress anyone at the table. Honestly, once you’ve made this, you’ll find yourself craving it again and again. Enjoy creating it and savoring those lovely flavors!

More Recipe Suggestions and Combinations

• Grilled Vegetable Salad: Use vibrant grilled veggies like zucchini, bell peppers, and asparagus—but maybe throw in a zesty dressing!
• Thai Noodle Salad with Tofu: Combine rice noodles with crispy tofu and mixed greens for a hearty meal.
• Roasted Sweet Potato and Chickpea Bowl: Toss sweet potatoes and chickpeas with avocado and lemon-tahini dressing for an amazing combo.
• Falafel and Tabbouleh Wrap: Wrap up some homemade falafel in pita with fresh veggies for a delicious lunch.
• Quinoa and Black Bean Salad: Mix quinoa with black beans, corn, and peppers for a protein-packed salad that never disappoints!