Aubergine salad with soft boiled egg recipe
This is a classic Thai salad normally made with long green Thai aubergines/eggplants. These are impossible to find in the UK but if you can find long purple Japanese aubergines they will work well.
Otherwise, use those you can get hold of.
Serves 2-4 as part of a shared Thai meal.
Ingredients
- 2 large aubergines/eggplants (or 4 Japanese aubergines if you can source them)
- 6 Thai shallots peeled and thinly sliced (you could also use regular shallots)
- 1 small bunch spring onions, sliced finely
- 1 handful fresh mint leaves
- 1 handful fresh coriander/cilantro leaves
- 4 kaffir lime leaves, sliced into fine strips
- 2 free range eggs
- 3 tbsp dried shrimp (optional)
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1.5 tsp shaved palm sugar (or use golden caster sugar)
- 1 tsp roasted chilli powder
Details
- Cuisine: Thai
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- First grill the aubergines/eggplants either over a charcoal grill, on a griddle pan, or put them under a hot preheated grill until cooked, soft and skin is charred. Set aside to cool.
- Soft boil the eggs to your liking (I immerse for 6 mins and 15 seconds in rapidly boiling water, then transfer into iced water to stop the cooking). Once cooled, peel and set aside.
- Make the prawn floss by whizzing the dried shrimp in a blender or spice grinder until it gives a floss or powder-like texture.
- Make the dressing by dissolving the sugar in the lime juice, then stirring in the fish sauce and chilli powder.
- Peel the aubergines and cut each one into 3 or 4 pieces, lay on a plate.
- In a bowl mix the salad of mint, coriander/cilantro, shallots, spring onions and kaffir lime leaf, add the dressing and then serve the salad and all the dressing over the aubergine on the plate, pouring the dressing over the aubergines.
- Break the soft boiled eggs in half and place on top of the aubergine salad. Finish sprinkling over the prawn floss.
This recipe was created by Andy Oliver, Head Chef of award-winning restaurant Som Saa, in collaboration with Singha beer to demonstrate the authentic taste of Thailand.
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