Thai Green Eggplant Salad

Ingredients

• 4 green eggplants, thinly sliced 4 green eggplants, thinly sliced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 red chili, thinly sliced 1 red chili, thinly sliced
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 1 tablespoon roasted peanuts, crushed 1 tablespoon roasted peanuts, crushed
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh mint leaves, torn 2 tablespoons fresh mint leaves, torn
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 85 kcal / 356 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 13g, 7g
• Protein: 3g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine lime juice, fish sauce, palm sugar, and a pinch of salt. Stir until the sugar dissolves.
2. 2.
   Add the sliced green eggplants, red onion, and red chili to the bowl. Toss gently to coat the vegetables with the dressing.
3. 3.
   Let the salad marinate for at least 15 minutes to allow the flavors to meld together.
4. 4.
   Just before serving, sprinkle the crushed peanuts, chopped cilantro, and torn mint leaves over the salad.
5. 5.
   Toss lightly once again to distribute the herbs and peanuts evenly.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Thai Green Eggplant Salad as a refreshing side dish or as a light meal on its own.

Treat your ingredients with care...

• Green eggplants — Make sure to slice the eggplants thinly for a better texture in the salad.
• Red chili — Adjust the amount of chili according to your spice preference. Remove the seeds for a milder heat.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lime juice just before serving.
• If you prefer a spicier salad, add more red chili or a dash of chili flakes.
• Feel free to add other vegetables like cherry tomatoes or cucumber for added freshness and crunch.
• To make it a heartier meal, serve the salad with steamed jasmine rice or grilled chicken.
• Leftovers can be stored in the refrigerator for up to 2 days, but the salad is best enjoyed fresh.

Serving advice

Thai Green Eggplant Salad is best served chilled. Garnish with additional fresh herbs and crushed peanuts for an appealing presentation.

Presentation advice

Serve the salad in a shallow bowl or on a platter, allowing the vibrant colors of the vegetables to shine through. Consider adding a lime wedge as a garnish for an extra touch of freshness.