Vietnamese
Vietnamese - Salads and Rolls
Aubergine Salad and Rolls
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
- • 2 large aubergines, grilled
- • 1/2 cup shredded carrot
- • 1/4 cup Thai basil leaves
- • 2 tbsp lime juice
- • 1 tbsp fish sauce
- • 1 tbsp sugar
- • 1 garlic clove, minced
- • 1 bird's eye chili, sliced
- • 1/4 cup roasted peanuts, crushed
Preparation Steps
1
Phase 1
Char the aubergines over a flame until soft, then peel and shred the flesh.
2
Phase 2
Stir lime juice, fish sauce, sugar, garlic, and chili until the sugar dissolves.
3
Phase 3
Combine the warm aubergine with carrot and the dressing.
4
Phase 4
Top with Thai basil and crushed peanuts before serving.