Thai Beef and Eggplant Salad

    20 minutes

    This Thai beef salad includes Asian eggplants for a bit of variety, but it still has the same great tart salad dressing.

    2 people made this

    Serves: 4 

    • 70g salt
    • 10 Asian eggplants, cut into slices
    • 300g beef, tender cut
    • 10 Thai chillies, smashed in a mortar
    • 1-2 teaspoons palm sugar
    • 3-4 tablespoons fish sauce
    • 2-3 limes, juiced
    • 1 stalk lemongrass, sliced thin
    • 2 sprigs coriander
    • 1 handful mint

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Dissolve the salt in water then add the eggplant. This will keep the eggplant from browning and will remove some of the bitterness.
    2. Barbecue the beef until done to your liking. For this salad it is best cooked until medium or rosy inside.
    3. Barbecue the drained eggplant until soft but not falling apart.
    4. Mix the chillies, sugar, fish sauce and lime juice together.
    5. Slice the beef and toss with the dressing.
    6. Add the eggplant, brinjal, lemongrass and coriander then toss.
    7. Taste the salad and adjust seasonings if needed. Place on a platter, garnish with the mint and serve.

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