Thai Aubergine Salad.
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Ingredients requirements Thai Aubergine Salad:
- Provide 2 of aubergines (around 400-500g).
- Require 3 tbs for olive oil.
- Need 1 tbs of sea salt flakes.
- Provide 2 tbs chilli jam.
- Require 3 tbs - lime juice.
- Need 3 tbs - fish sauce.
- You need 2 tsp of caster sugar.
- Prepare 3 tbs of coconut milk.
- Give 50 g - roasted cashew nuts.
- You need 5 g of fresh coriander.
- Require 5 g of fresh Thai basil.
- Provide 5 g of fresh mint.
- Need 3 - fresh kaffir lime leaves (need to be fresh but frozen is okay).
- You need 2 - stems of fresh lemongrass.
- Give 1 shallot.
Thai Aubergine Salad step by step:
- 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.
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