Thai Roasted Eggplant Salad with Peanut Dressing

I created this salad one evening after craving something bold, grounding, and deeply satisfying—but still light enough to feel good afterward. The combo of grilled Thai eggplants, crunchy peanuts, fresh herbs, and that creamy, punchy dressing checks all the boxes.

But honestly?
As much as I love this recipe, it also made me reflect on something deeper.

Because let’s be real—most of us know how to eat well.
We know what food nourishes us, what drains us, what gives energy vs. what sends us into a fog.
We know the difference between feeding our body… and feeding our impulses.

And yet—we still fall into the same loops.
The late-night binges. The all-or-nothing food rules. The shame spirals.
Sometimes even while we’re chewing.

I’ve noticed something: that uncomfortable feeling we get before giving in to a habit we know isn’t good for us—that’s not just guilt.
It’s grace.
It’s the still, small voice. The compass that God designed into each of us, whispering, “You don’t have to do this. There’s a better way.”

But we don’t talk enough about the one thing that actually breaks the cycle:
Confession.

Not just spiritually (though that’s part of it).
But also the raw, vulnerable, human kind:
The, “I keep messing up and I’m tired of pretending I’ve got it together” kind.

When we name our patterns, when we say them out loud, when we let others in—we loosen shame’s grip. We make room for real change. Real connection. Real healing.

“Confess your sins to one another and pray for one another, that you may be healed.”
— James 5:16

That’s one of the core reasons I created the Reconnect Retreat.
To offer a space that’s not just about beautiful food and natural beauty—but about telling the truth.
Letting go.
Coming home to yourself and to God.
And remembering that healing is possible when we stop hiding.

So yes, enjoy this salad. It’s vibrant, satisfying, and deeply nourishing.

But as you make it… maybe take a moment to ask yourself:
What habit am I ready to release?
What pattern needs to be spoken out loud?
Where do I need to reconnect?

And if something in you whispers, “I want that”—know there’s a space waiting for you.

👇
[Learn more about the Reconnect Retreat]

Now let’s get into this flavorful bowl of Thai-inspired goodness…

Ingredients

For the Salad:

• 2-3 Chinese eggplants (or any variety)
• Salt, to taste
• Cornstarch, for coating
• Olive oil (optional)
• ½ red onion (or shallots)
• Chili peppers, to taste
• Cherry tomatoes, small handful
• Fresh cilantro
• Greens of choice (mustard greens, spinach, arugula, or lettuce)
• ½ cup toasted peanuts, plus extra for garnish
• Lettuce leaves, for serving

For the Peanut Dressing:

• 1 tablespoon peanut butter
• 2 cloves garlic
• 1 thumb-sized piece fresh ginger
• Juice of 2 limes or 1 lemon
• 1 tablespoon coconut sugar or panela
• 3-4 tablespoons soy sauce or tamari
• ½-1 cup water

Instructions

1. Preheat oven to 220°C (428°F)
2. Cut eggplants into finger-thick strips
3. Season with salt and coat lightly with cornstarch. Add optional splash of olive oil
4. Bake for 10-15 minutes until brown and crispy
5. While eggplant roasts:
   • Chop red onion
   • Cut cherry tomatoes into chunks
   • Prepare cilantro and chosen greens
   • Briefly blend toasted peanuts into small chunks (not powder)
6. Make the dressing:
   • Combine all dressing ingredients in blender
   • Blend until smooth and emulsified
7. Assembly:
   • Combine roasted eggplant with prepared vegetables in a bowl
   • Add dressing to taste (don't overdress)
   • Gently toss to combine, avoiding mashing the eggplant
   • Serve in lettuce leaves as boats
   • Garnish with extra crushed peanuts