- 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
VIETNAMESE AUBERGINE, LIME, MILD CHILLI CORIANDER SALAD
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
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
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