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Spicy Eggplant Salad

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

Serves 4

Ingredients

Salad

  • 10 thai apple eggplants
  • ½ 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
  • ½ teaspoon sea salt
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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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What do you think?

 
  • Steve
    January 2009

    So the apple aggplants aren't cooked at all? I can never find sweet enough ones to eat raw. I don't mind them, but no-one else will eat them, I mean.

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    • Robin de Ruiter
      July 2010

      Try poaching or blanching them briefly, that might just do the trick. The eggplants you usually obtain are probably from the carribbean. They are slightly bigger than their Thai counterparts and have a far more bitter taste. Insist on Thai eggplants, and you should be fine. Have fun!!

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