Spicy Eggplant Salad
Recipe by Sompon Nabnian from Food Source - Asia
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
Method
Salad
- Keep some chopped spring onions, coriander and crispy garlic for garnish
Paste
- Cut the eggplants into thin slices and soak in salted water for at least 10 minutes.
- Drain, wash and set aside.
- Place all paste ingredients in a mortar and pound until the paste is smooth.
- Put the oil into a wok and when it is hot, add the paste and fry for 1 minute until it is fragrant.
- Add the minced pork and cook for 3 minutes.
- Turn off the heat and allow the mixture to cool a little.
- Add the sliced eggplants, fried garlic, pork crackling, lemongrass, spring onions and coriander.
- Mix well.
To Serve
- Garnish with the remaining spring onions, coriander and crispy garlic.
- Serve with sticky rice.
