Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, thai aubergine salad. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Before the advent of tourism, it was coconut production which was the main revenue earner for the island. And today, coconut farming remains an integral part of life on Ko Samui. To make up the salad, put the rice in a serving bowl, air-lift the aubergines into the rice, leaving as much of the dressing behind as possible. Add the basil, mint and coriander leaves to the.
Thai Aubergine Salad is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Thai Aubergine Salad is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have thai aubergine salad using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Thai Aubergine Salad:
- Get 2 aubergines (around 400-500g)
- Prepare 3 tbs olive oil
- Prepare 1 tbs sea salt flakes
- Prepare 2 tbs chilli jam
- Make ready 3 tbs lime juice
- Take 3 tbs fish sauce
- Get 2 tsp caster sugar
- Prepare 3 tbs coconut milk
- Prepare 50 g roasted cashew nuts
- Take 5 g fresh coriander
- Make ready 5 g fresh Thai basil
- Take 5 g fresh mint
- Take 3 fresh kaffir lime leaves (need to be fresh but frozen is okay)
- Take 2 stems of fresh lemongrass
- Prepare 1 shallot
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.
Steps 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
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. Taste and adjust the seasonings, adding more fish sauce or lime juice as needed. This salad is best enjoyed while the eggplant is still warm.
So that’s going to wrap it up for this special food thai aubergine salad recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
