Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, thai aubergine salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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. Thai Aubergine Salad is something that I’ve loved my whole life. They’re nice and they look fantastic.
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To get started with this recipe, we have to prepare a few ingredients. You can cook thai aubergine salad using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Thai Aubergine Salad:
- Prepare 2 aubergines (around 400-500g)
- Make ready 3 tbs olive oil
- Make ready 1 tbs sea salt flakes
- Make ready 2 tbs chilli jam
- Prepare 3 tbs lime juice
- Get 3 tbs fish sauce
- Make ready 2 tsp caster sugar
- Take 3 tbs coconut milk
- Prepare 50 g roasted cashew nuts
- Take 5 g fresh coriander
- Get 5 g fresh Thai basil
- Prepare 5 g fresh mint
- Take 3 fresh kaffir lime leaves (need to be fresh but frozen is okay)
- Get 2 stems of fresh lemongrass
- Take 1 shallot
This recipe avoids it at all cost. Everybody might be talking about the Hearth chef-owner's bone broth business, but Marco Canora has long been an advocate for healthy cooking. His new book, Good Food Day. Sometimes I add Thai fish sauce too for that extra swirl of fishy goodness, but I've done without it and not missed.
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
His new book, Good Food Day. Sometimes I add Thai fish sauce too for that extra swirl of fishy goodness, but I've done without it and not missed. This salad was composed of grilled slices of Thai eggplant topped with the classic chili, lime, and fish sauce dressing and some fresh herbs. Stir in the spinach until wilted down. Combine the eggplant with the chopped fresh herbs and sliced red bell pepper and dress the salad with the lime juice, fish sauce, and chili flakes.
So that is going to wrap this up for this special food thai aubergine salad recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
