VIETNAMESE AUBERGINE, LIME, MILD CHILLI CORIANDER SALAD

Ricardo Soares

Ricardo Soares

31st January 2011

VIETNAMESE AUBERGINE, LIME, MILD CHILLI CORIANDER SALAD

THIS DISH IS ESSENTIALLY VEGETARIAN - IT CAN HAVE EITHGER PRAWNS, OR COOKED MARINATED PORK OR CHICKEN ADDED
WHEN REQUIRED.

Ingredients

  • 8 AUBERGINES - STRIP PEELED, CUT INTO 3cm LARGE DICE
  • 3 RED CHILLIES - SEEDED, THEN FINELY SLICED
  • 4 BANANA SHALLOTS - FINELY SLICED
  • 1/2 bunch MINT - LEAVES ONLY ROUGHLY CHOPPED
  • 1/4 bunch CORIANDER - WASHED, THE ROUGHLY CHOPPED STRAIGHT FROM THE BUNCH
  • DRESSING
  • 100ml ( 1/2 cup ) THAI FISH SAUCE ( NAM PLA)
  • 150ml ( 3/4 cup) LIME JUICE
  • 60ml ( 4 tablespoons) PALM SUGAR - BOTTLED / THAI
  • 4 tablespoons SESAME OIL
  • OPTIONAL
  • 450g COCKTAIL PRAWNS
  • 450g FINELY SLICED COOKED MARINATED PORK OR CHICKEN

Method

TO MAKE THE DRESSING - SIMPLY WHISK ALL INGREDIENT TOGETHER. - SET ASIDE OR REFRGERATE UNTIL REQUIRED.
TOSS AUBERGINES WITH A LITTLE GROUND NUT OIL, THEN ROAST ON A HOT CHARGRILL OR IN A HOT OVEN AT 180C/350F
FOR AROUND 35-40 MINUTES UNTIL JUST COOKED THROUGH BUT NOT MUSHY.
ALLOW TO COOL BEFORE CUTTING INTO 1cm THICK SLICES, DRAIN IF NEEDED BEFORE PLACING INTO A SERVING BOWL OR PLATE.
SPRINKLE FINELY SLICED SHALLOTS, CHILLIES AND HERBS OVER THE AUBGERGINE SLICES.
SPRINKLE WITH COCKTAIL PRAWNS OR CHICKEN IF USING - OPTIONAL
SPRINKLE DRESSING LIBERALLY OVER THE SALAD - SERVE