Thai Aubergine Salad. I jumped off the tube at Canada Water and stalled into Hawker House where I found Thai street food made from scratch in the form of FARANG!!! For the Thai people, eating is always a time for enjoyment. Food is separated into savory course and a sweet course.

This veggie Thai curry is a perfect make-ahead recipe - seek out vegetarian "fish" sauce for a completely vegan version. Buy the ingredients for our Grilled aubergine and tomato salad recipe from Tesco today. Cut aubergine into thin slices lengthways. You can have Thai Aubergine Salad using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of Thai Aubergine Salad

Prepare 2 of aubergines (around 400-500g).
You need 3 tbs of olive oil.
You need 1 tbs of sea salt flakes.
Prepare 2 tbs of chilli jam.
Prepare 3 tbs of lime juice.
Prepare 3 tbs of fish sauce.
It's 2 tsp of caster sugar.
Prepare 3 tbs of coconut milk.
You need 50 g of roasted cashew nuts.
You need 5 g of fresh coriander.
It's 5 g of fresh Thai basil.
It's 5 g of fresh mint.
You need 3 of fresh kaffir lime leaves (need to be fresh but frozen is okay).
It's 2 of stems of fresh lemongrass.
It's 1 of shallot.

Salads in Montenegro are truly superior " must-tries include my personal favourite, sopska salata Octopus salad with olive oil and garlic and the Nejgus prosciutto is a staple at every meal, too. Try our easy vegan aubergine salad recipe with pomegranate molasses. This Persian-style recipe would would make the perfect addition to a sharing spread. To make aubergine salad, Chinese cooks steam it to achieve this effect.

Thai Aubergine Salad instructions

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.

I usually cut the aubergine Typically, Chinese salad dishes call for pure sesame seed oil because of its aromatic, nutty taste. Thomasina Miers' roast aubergine salad with green tahini and chickpeas. Serve this warm aubergine salad from Woman's Weekly at your barbecue as a meat-free When the aubergine slices are cooked, lay them in a large shallow dish and spread the dressing over. I will not be going back to Thai Aubergine. Why advertise Tastecard and then service the public with. * Garnish: black olives; small Onion cut in half and thinly sliced; small green pepper thinly sliced; small tomato thinly sliced; T parsley chopped. * [Roast and blister the skins.