Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, thai aubergine salad. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Add the chilli jam to the dressing and taste. Mix the roasted aubergines with all the herbs (coriander, Thai basil, mint, sliced lemongrass and shallot) and the dressing. Top with cashew nuts before serving.
Thai Aubergine Salad is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Thai Aubergine Salad is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook thai aubergine salad using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Thai Aubergine Salad:
- Prepare 2 aubergines (around 400-500g)
- Take 3 tbs olive oil
- Take 1 tbs sea salt flakes
- Prepare 2 tbs chilli jam
- Make ready 3 tbs lime juice
- Prepare 3 tbs fish sauce
- Take 2 tsp caster sugar
- Get 3 tbs coconut milk
- Take 50 g roasted cashew nuts
- Get 5 g fresh coriander
- Get 5 g fresh Thai basil
- Prepare 5 g fresh mint
- Get 3 fresh kaffir lime leaves (need to be fresh but frozen is okay)
- Prepare 2 stems of fresh lemongrass
- Get 1 shallot
Brush one side with a mild oil such as canola and grill over medium-high heat with the grill lid closed. Once nice grill marks are visible, flip the eggplant and repeat on the other side. Once the eggplant are cooked, slice them into halves or smaller bite-sized pieces. Slice eggplants thinly and soak in salt water to prevent them from turning dark.
Instructions to make Thai Aubergine Salad:
- Vertically (from top to bottom) slice the aubergines around 1 cm thick
- Line the baking trays with cooking foil
- Season with salt and drizzle some olive oil on the top of aubergine slices, and grill the aubergines in the oven at Grill mode 240 C for 8-10 min until they are slightly burnt
- Add 3 tbs each of lime juice, fish sauce, coconut milk and 1 tbs of caster sugar to a big bowl, then mix
- Add the chilli jam to the dressing and taste
- Mix the roasted aubergines with all the herbs (coriander, Thai basil, mint, sliced lemongrass and shallot) and the dressing
- Top with cashew nuts before serving
Mixing and seasoning: Add the garlic, shallot and pepper mixture to the pork. Squeeze the water out from the sliced eggplants and add to the pork. Mix well, you may want to use your hand to massage the seasonings in. In a small bowl, mix the lime leaves with the lime juice, soy sauce, chile, brown sugar, garlic and lemon zest. Combine the cooked eggplant with the chopped fresh herbs, shredded dried shrimp, and salad dressing.
So that’s going to wrap this up with this exceptional food thai aubergine salad recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
