Thai Aubergine Salad

Roasted aubergine salad with spicy coconut cream dressing
#cookingwithnawamin
Thai Aubergine Salad
Roasted aubergine salad with spicy coconut cream dressing
#cookingwithnawamin
Steps
- 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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