Thai Eggplant And Green Lipped Mussel Salad Recipes

CRUNCHY THAI EGGPLANT SALAD

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Slice the eggplant in half lengthwise, then slice each half into long 1-inch wide strips. Rub the eggplants all over with olive oil, then season generously with salt and pepper. Place the eggplant strips into a roasting pan and roast the eggplant for about 15-20 minutes until the eggplants are browned and soft.
• While the eggplant are roasting, toast the peanuts in a dry skillet over medium heat, stirring constantly until the peanuts are just browned.
• Put the eggs in boiling water for 7-8 minutes, then remove and immediately plunk into a bowl of ice water to cool until you're ready to serve.
• Half the shallot lengthwise, then slice the shallot crosswise into thin half-moon shaped pieces. Put the shallot in a small bowl, then add the chillies, cilantro, spring onions, lime juice, garlic, sugar and fish sauce (if using). Whisk everything together until well-blended. Taste and adjust the seasoning with salt and pepper.
• When the eggplant are cool enough to handle, slice them in half or thirds into 3-4 inch lengths. Place the eggplant on a serving dish and drizzle or toss the eggplant in the dressing. Sprinkle the peanuts over the top, then shell the boiled eggs and slice to serve on top.

THAI BASIL EGGPLANT

Steps:

• Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
• Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.

THAI ROASTED EGGPLANT SALAD WITH CILANTRO AND LIME

Steps:

• Cut eggplants in half lengthwise. Cook eggplant strips, skin-side down, on a lightly oiled hot grill until tender and lightly browned, or on a baking sheet in a 400-degree F oven for 15 minutes Set aside to cool.
• Meanwhile, place all remaining ingredients in medium bowl. Cut thick strips of eggplant crosswise into 2-in. chunks and add to the bowl. (May peel eggplant first.) Gently toss well to mix eggplant with seasoning. Garnish salad with cilantro leaves. Serve at room temperature or chilled with all juices.