Thai
Thai - Salads
Aubergine Salad
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 300g Thai aubergine, halved
- • 150g minced pork
- • 2 tbsp lime juice
- • 1 tbsp fish sauce
- • 1 tsp palm sugar
- • 2 cloves garlic, sliced
- • 2 bird's eye chilies, sliced
- • 1/4 cup Thai basil leaves
Preparation Steps
1
Phase 1
Grill the aubergine halves until soft and charred, then slice.
2
Phase 2
Brown the minced pork in a dry pan until cooked through.
3
Phase 3
Stir the lime juice, fish sauce, palm sugar, garlic, and chilies.
4
Phase 4
Fold the warm aubergine and pork into the dressing.
5
Phase 5
Top with Thai basil and serve warm.