| This recipe is liked by 0 person(s). |
THAI AUBERGINE SALAD
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 1.5 lb | Thai/ Japanese eggplants (the long thin purple kind – in Australia, these are known as Lebanese Aubergines) |
| ½ c | finely sliced shallots, separated into rings |
| ½ c | roughly chopped coriander leaves |
| ¼ c | chopped mint |
| 6 T | fresh lime juice |
| 3 T | Thai fish sauce |
| ¼ t | sugar |
| 1 | Thai chili, finely minced (more or less to taste) |
| 1 head | soft lettuce, i.e. separated into leaves |
Method:
Diagonally slice the eggplant ¼ to ½ inch thick. Grill or broil the slices until golden brown on each side. Let them cool a bit, then chop coarsely and put in a large bowl. Add the shallots and herbs.
In a separate bowl, combine the juice, sauce, sugar, and chili. Pour onto the eggplant and toss. Set aside for a half hour or more so the eggplant can absorb the seasonings.
Serve the eggplant yam (Thai Salad) in a low bowl or on a plate accompanied by a plate of lettuce leaves (add thinly sliced vegetables if you like). Use the greens to scoop up a bite of yam.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe