Hot and Cold Eggplant “Salad”
Sam Muller
PUBLISHED September 14, 2026
Think about your favorite soup and salad lunch combo, then imagine this dish as a combination of both. With a soup-adjacent spicy peanut sauce—add as much to your bowl as you wish—and eggplant that’s been quickly grilled, marinated, and chilled, there’s no shortage of different flavors, textures, and temperatures. Make the marinated eggplants ahead of time (they’ll last in the refrigerator for up to five days). Warm the peanut sauce before serving for an enjoyable contrast. Don’t skip the addition of roasted peanuts for some good crunch and fresh cilantro to brighten your sauce.
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