Grilled Eggplant Noodle Salad with Thai Red Dressing

Grilled Eggplant Noodle Salad with Thai Red Dressing

Try your hand at this humble eggplant recipe, inspired by the spice and aromas of Thailand.

Serves: 4

Total Prep and Cook Time: 20 mins

Vegan | Gluten Free | Dairy Free


Turban Tips

Meatier Option -  Substitute eggplant for beef, calamari or pork


  • 1 large eggplant, sliced thinly and tossed in oil
  • 2 cups of salad ingredients (eg. salad leaves, cucumber, red onion, capsicum)
  • Packet of rice vermicelli noodles
  • 4 tbsp Turban Chopsticks Thai Red Curry Paste
  • Juice of 2 limes
  • To Garnish -

  • Fresh coriander
  • Fresh mint
  • Roasted peanuts or preferred nuts
  • Fresh chilli


  1. Bring a medium sized pot of water to the boil and cook noodles for a couple of minutes until al dente. Drain and run under cold water to remove excess starch.
  2. Dressing: Add Thai Red Curry Paste with lime juice and mix. Add a teaspoon of sugar or extra chilli to taste.
  3. Place eggplant slices on grill until cooked on both sides. Toss through with salad ingredients, salad dressing and noodles. Garnish with fresh herbs, nuts and additional chilli and devour immediately!
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