How are you currently as of this perfect moment ?, My partner and i pray you’re effectively and delighted constantly. through this web site I’ll introduce the recipe for cooking Thai Aubergine Salad that is currently extremely popular with various groups, using a easy and fast method of making relatively, this Thai Aubergine Salad food is in great demand by lots of people, and tastes good also, would make all of your spouse and children and friends You like it potentially.

Thai Aubergine Salad cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Thai Aubergine Salad dishes that you simply make.

Alright, don’t linger, let’s practice this thai aubergine salad menu with 15 components which are definitely easy to obtain, and we have to process them at the very least through 7 measures. You should shell out a while on this, so the resulting food could be perfect.

Composition for Thai Aubergine Salad:

1. Make ready 2 of aubergines (around 400-500g)
2. Give 3 tbs - olive oil
3. Make ready 1 tbs - sea salt flakes
4. Make ready 2 tbs for chilli jam
5. Need 3 tbs of lime juice
6. Give 3 tbs - fish sauce
7. Give 2 tsp - caster sugar
8. Give 3 tbs of coconut milk
9. Get 50 g of roasted cashew nuts
10. Require 5 g for fresh coriander
11. Take 5 g for fresh Thai basil
12. You need 5 g of fresh mint
13. Make ready 3 - fresh kaffir lime leaves (need to be fresh but frozen is okay)
14. Provide 2 stems of fresh lemongrass
15. Provide 1 for shallot

Thai Aubergine Salad how to cook:

1. Vertically (from top to bottom) slice the aubergines around 1 cm thick
2. Line the baking trays with cooking foil
3. 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
4. Add 3 tbs each of lime juice, fish sauce, coconut milk and 1 tbs of caster sugar to a big bowl, then mix
5. Add the chilli jam to the dressing and taste
6. Mix the roasted aubergines with all the herbs (coriander, Thai basil, mint, sliced lemongrass and shallot) and the dressing
7. Top with cashew nuts before serving

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