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http://www.lifestylefood.com.au/recipes/344/spicy-eggplant-salad

LifeStyleFOOD.com.au

Chef Sompon Nabnian, from the Chiang Mai Thai Cookery School, shows Neil how to make this fresh, authentic northern-style Thai salad.

Ingredients

  • Salad

  • 10 thai apple eggplants

  • 0.5 cup crispy pork crackling roughly chopped

  • 2 stalks lemongrass thinly sliced

  • 2 spring onions thinly sliced

  • 3 tablespoons coriander leaves roughly chopped

  • 200 g pork mince

  • 4 tablespoons vegetable oil

  • 3 tablespoons garlic chopped and fried until crispy

  • Paste

  • 10 dried chilli's

  • 3 long green shallots chopped

  • 3 garlic cloves minced

  • 1 teaspoon shrimp paste

  • 0.5 teaspoon sea salt

Method

  • Salad:

  • 1.

    Keep some chopped spring onions, coriander and crispy garlic for garnish

  • Paste:

  • 1.

    Cut the eggplants into thin slices and soak in salted water for at least 10 minutes.

  • 2.

    Drain, wash and set aside.

  • 3.

    Place all paste ingredients in a mortar and pound until the paste is smooth.

  • 4.

    Put the oil into a wok and when it is hot, add the paste and fry for 1 minute until it is fragrant.

  • 5.

    Add the minced pork and cook for 3 minutes.

  • 6.

    Turn off the heat and allow the mixture to cool a little.

  • 7.

    Add the sliced eggplants, fried garlic, pork crackling, lemongrass, spring onions and coriander.

  • 8.

    Mix well.

  • To Serve:

  • 1.

    Garnish with the remaining spring onions, coriander and crispy garlic.

  • 2.

    Serve with sticky rice.

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