Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, thai aubergine salad. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really 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 foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Thai Aubergine Salad is something that I have loved my whole life. They’re fine and they look fantastic.
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)
- Make ready 3 tbs olive oil
- Get 1 tbs sea salt flakes
- Take 2 tbs chilli jam
- Prepare 3 tbs lime juice
- Take 3 tbs fish sauce
- Make ready 2 tsp caster sugar
- Prepare 3 tbs coconut milk
- Take 50 g roasted cashew nuts
- Take 5 g fresh coriander
- Get 5 g fresh Thai basil
- Take 5 g fresh mint
- Get 3 fresh kaffir lime leaves (need to be fresh but frozen is okay)
- Prepare 2 stems of fresh lemongrass
- Make ready 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 this up for this special food thai aubergine salad recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
