A wonderful Thai salad made with Thai green eggplant (they are the size of a ping pong ball with white and green stripes). This salad is eaten luke warm as a side dish. We serve it with the lunch buffet at the restaurant of Eco-Logic Thailand.
Yum Makua Yao: Thai roasted Eggplant salad
Prep time: 30 minutes Cook time: 20 minutes Total time: 50 minutes Serves: 2-4 portions
INGREDIENTS
500 grams Thai green eggplants (or the purple aubergine)
½ cup cilantro
2 spring onions
1 shallot
2 Thai red birds' eye chilies
2 limes
1 garlic clove
1 teaspoon brown sugar
1 tablespoon homemade vegan fish sauce, (you can replace it with soy sauce)
oil, salt and pepper for seasoning
EQUIPMENT
Roasting pan (or wok)
cooking brush
Bowl for mixing
Serving plate or bowl
PREPARATION
Make the vegan fish sauce,
Chop the cilantro
Chop the spring onions finely
Deseed and mince the Thai chillies
Juice the limes
Mince and crush the garlic
Cut the shallot in thin half mooned pieces.
Quarter the Thai eggplants (or slice the aubergines in strips)
Brush the eggplant with some oil, and season with salt and pepper.
Place the eggplant strips into a roasting pan and roast the eggplant for about 15-20 minutes until the eggplants are browned and soft.
Let the eggplants cool down
METHOD
In a small bowl add the shallots, the chilies, cilantro, spring onions, lime juice, garlic, sugar and vegan fish sauce.
Mix well
When the eggplant are cool downed a bit, place them on a serving plate
Add the dressing and toss it together
Serve with with rice.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW.