Watermelon, eggplant and beans

The juicy sweetness of watermelon and raw green beans plus the dark beauty and richness of fried eggplant makes this salad such a tasty dinner or side dish!

By Nici Wickes
  • 15 mins preparation
  • Serves 2
  • Print


  • 1/2 eggplant, cut into large chunks (see note)
  • 1 tsp sea salt
  • sunflower oil for shallow-frying
  • 2-3 cups watermelon, cut into 3cm cubes
  • 4-6 flat green beans
  • 1/4 cup dry roasted peanuts
  • 4 tbsp lime juice
  • 1 tbsp brown sugar
  • 3 kaffir limes leaves, finely shredded
  • 1 red chilli, de-seeded and thinly sliced
  • 2 tbsp coriander stalks, finely chopped
  • 1/2 tsp sea salt


  • 1
    Cover the chopped eggplant in cold water and add 1 teaspoon of salt. Soak this while you prepare the remaining ingredients. Mix the dressing ingredients together.
  • 2
    Heat 4cm of oil in a small saucepan. Drain the eggplant and pat dry. Cook the chunks in oil that is hot enough for the eggplant to fizz immediately when lowered into it. Cook in batches until dark brown. Drain and sprinkle with salt.
  • 3
    In a large bowl, toss the cooked eggplant, remaining ingredients and dressing, then serve.


Eggplant shrinks on cooking, so cut pieces larger than you think you need to. Cook until dark brown to really bring out the flavour.

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