Thai Eggplant Recipe
This Thai eggplant recipe has been passed on from generation to generation in Thai culture. It is still popular and is served in most traditional and authentic Thai restaurants.
Thai eggplant used in this recipe is normally an Asian variety (green eggplant long in shape) which is locally grown in Thailand. You can substitute it with purple eggplant or baby eggplant.
I recommend Panang Curry with Pork or Thai Crispy Minced Fish Salad and Raw Green Apple for a perfect Thai set dinner.
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Thai Eggplant Salad
yam makue yao
Preparation: 20 minutes
Cook Time: 30 minutes
Spicy Level: mild
Thai Eggplant lengthwise halve 2 wholes
Hardboiled egg halved 2 eggs
Shallot thinly sliced crosswise ¼ cup
Dried shrimp finely pound 2 tbsp
Minced pork 200 g
Water ½ cup
Mint leaves picked 1 bunch
Let's get started!
Fish sauce 3 tbsp
Lime juice 2 tbsp
Sugar 1 tbsp
Coriander root finely pounded 1 tsp
Thai chilies thinly chopped ½ tsp (optional)
How to make:
Step 1- Preparation
- Grill eggplant on a charcoal grill or in the oven.
- When the eggplant is evenly cooked through, remove the eggplant skin and cut into 2 inch pieces.
- Heat water in a pot over low heat and add mined pork until cooked through.
- Keep the rest of pork stock to use for dressing.
Step 2 - Make a dressing:
- Add lime juice, chilies, fish sauce, sugar, and the rest of pork stock in a dressing bowl.
Step 3 - Tossing
- In a mixing bowl, add eggplant, minced pork, shallot, dried shrimp, mint leaves and dressing. Toss well.
- Place boiled eggs on top.
- For vegetarians, simply use soy sauce instead of fish sauce.
- For a best result, let the grilled eggplant cool in a room temperature before peeling the skin off.
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