Eggplant and Onion Salad is a culinary journey that transcends ordinary salads. Imagine the sizzle of golden-brown eggplant cubes meeting aromatic Thai-inspired spices, creating a comforting and exotic medley.
About the Recipe
This unique salad marries the crunch of crisp eggplant cubes with the sweetness of caramelized onions. The infusion of green curry paste, soy sauce, and creamed Coconut adds depth, creating a symphony of flavours that captivate your taste buds.
Why You Will Love This Recipe
If you’re seeking a salad that’s more than greens, Eggplant and Onion Salad is your answer. The marriage of textures and the burst of Thai-inspired flavours make it a standout, comforting and adventurous dish.
Eggplant and Onion Salad
Cooking Tips
To achieve the perfect Eggplant and Onion Salad, ensure the eggplant cubes are golden brown and crisp. The key is to add the onions back at the right moment, preserving their texture and flavour. The blend of aromatic cilantro, basil, and parsley should be stirred generously for an authentic Thai touch.
Cultural Context
Inspired by Thai cuisine, this salad brings the vibrant flavours of Southeast Asia to your table. It’s a delightful nod to the balance of sweet, savoury, and spicy notes that characterize Thai culinary traditions.
Serving and Storing Suggestions
Serve this salad confidently, knowing it’s a star on its own or as a side. The Eggplant and Onion Salad retains its charm even when stored; keep it refrigerated for freshness.
Other Similar Recipes
Explore more Thai-inspired delights with our Tom Yum Soup or Green Papaya Salad. These dishes complement the Eggplant and Onion Salad beautifully, creating a feast of Southeast Asian flavours.
Nutrients Benefits
Eggplants are rich in antioxidants, while onions offer anti-inflammatory benefits. This salad provides a nutrient-packed experience with a burst of flavours.
Eggplant and Onion Salad
Ingredients
- 4 tbsp Vegetable Oil
- 1 Onion (sliced)
- 4 Shallots (chopped finely)
- 4 Scallions (sliced)
- 350 g Eggplants (cubed)
- 2 tbsp Green Curry Paste
- 2 tbsp Soy Sauce
- 1 tsp Light Brown Sugar
- 125 g Creamed Coconut (chopped)
- 3 tbsp Water
- Fresh Cilantro (small handful, chopped)
- Basil Leaves (a few, chopped)
- Fresh Parsley (small, chopped)
- 2 1/2 cupz Arugula Leaves - cups
- 2 tbsp Sweet Chilli Sauce - 2 tbsp
Instructions
- Heat half of the vegetable oil in a large pan.
- Cook all the onions for 2 minutes until softened; set aside.
- Cook eggplant cubes until golden brown; add more Oil if needed.
- Return onions to the pan; add curry paste, soy sauce, and sugar.
- Add creamed Coconut and water; cook until dissolved.
- Stir in cilantro, basil, and parsley, reserving some for garnish.
- Toss arugula in chilli sauce; serve with eggplant and onion salad.
- Garnish with the remaining herbs.
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Frequently Asked Questions:
Can I make this salad in advance?
Absolutely! The flavours of Eggplant and Onion Salad intensify over time. Prepare it for a few hours or even the day before for a more robust taste.
Are there variations in dietary preferences?
Certainly! For a vegan version, substitute honey for brown sugar, and ensure your curry paste is vegan-friendly. This salad is versatile and adapts well to various dietary preferences.
Can I add protein to make it a complete meal?
Certainly! Grilled shrimp or tofu cubes work wonderfully with this salad, turning it into a wholesome and satisfying main course.
How can I adjust the spice level?
Feel free to tailor the spice level to your liking by adjusting the amount of green curry paste and sweet chilli sauce. Start with a little and add more gradually to find your perfect balance.
Any recommendations for a complete Thai-inspired meal?
Pair this Eggplant and Onion Salad with our Tom Yum Soup and Green Papaya Salad for an authentic and delightful Thai feast!
