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.
Wiley
2 people made this
Ingredients
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
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- Dissolve the salt in water then add the eggplant. This will keep the eggplant from browning and will remove some of the bitterness.
- Barbecue the beef until done to your liking. For this salad it is best cooked until medium or rosy inside.
- Barbecue the drained eggplant until soft but not falling apart.
- Mix the chillies, sugar, fish sauce and lime juice together.
- Slice the beef and toss with the dressing.
- Add the eggplant, brinjal, lemongrass and coriander then toss.
- Taste the salad and adjust seasonings if needed. Place on a platter, garnish with the mint and serve.
