Thai Aubergine Salad. This week's Thai aubergine salad with soft boiled eggs recipe from Andy Oliver (Head Chef of Som "This is a classic Thai salad normally made with long green Thai aubergines, they are impossible to. Arrange the wheat noodles on a large platter, then sprinkle over the sesame seeds and coconut. Arrange the aubergine, mango, red pepper, cucumber, spring onions and avocado over.

Try our easy vegan aubergine salad recipe with pomegranate molasses. Peel and scoop the flesh out into food processor bowl with the lemon juice, oil, salt and yogurt. Blend and garnish.] To make aubergine salad, Chinese cooks steam it to achieve this effect. You can cook Thai Aubergine Salad using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Thai Aubergine Salad

Prepare 2 of aubergines (around 400-500g).
It's 3 tbs of olive oil.
You need 1 tbs of sea salt flakes.
Prepare 2 tbs of chilli jam.
It's 3 tbs of lime juice.
You need 3 tbs of fish sauce.
It's 2 tsp of caster sugar.
You need 3 tbs of coconut milk.
You need 50 g of roasted cashew nuts.
Prepare 5 g of fresh coriander.
It's 5 g of fresh Thai basil.
Prepare 5 g of fresh mint.
You need 3 of fresh kaffir lime leaves (need to be fresh but frozen is okay).
You need 2 of stems of fresh lemongrass.
Prepare 1 of shallot.

I usually cut the aubergine into chunky strips for steaming. I recommend that you keep the purple skin on since that's where. Salads that are internationally known as Thai salads, with a few exceptions, fall into four main methods of preparation. In Thai cuisine these are called yam, tam, lap and phla.

Thai Aubergine Salad instructions

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.

A few additional dishes can also be regarded as being a salad. Baked Falafel, Romaine, Organic Quinoa, Hummus or Baba Ghanoush, Aubergine Salad, Carrot Salad, Red Cabbage, Tabouli, Kalamata Olives, and Tzatziki or Tahini Dressing. Return the aubergines to the frying pan on a medium heat. Stir the spring onions and toasted coconut chips into the aubergine mix. Top with the tiger prawn and serve with the mango salsa.