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Thai Eggplant Salad

We have a season of «blue» swift and short, and in Thailand, eggplant are found all year round, and with taste and smell.

Elena Ilyicheva explored the world of Thai eggplants in the Sansai market in northern Thailand, in the town of Chiang Mai.

As a result, Elena bought several Thai eggplant varieties at once and prepared a salad with them.

Our market is the most common. Under the ceiling, stretching was launched with uncomplicated Thai words about how tasty and safe the products that are sold here are.

But Thailand is a country so exotic that even the familiar fruits and vegetables here have a fancy look.

This is what the Sansai market looks like — an ordinary Thai market.

These are typical Thai eggplants.

Yes, they are here.

Green eggplants are soft, not bitter.

They can safely stew, fry, bake.

Miniature «Blue» — dense and bitter. White-green — they are eaten cooked or raw with spicy pasta.

Eggplants in the form of green peas are added to Thai curries.

There are two more types of eggplants: small round yellow and white, conquering the heart with its perfect roundness and toy stem.

Habitual “blue little ones” in Thailand are rarely available for sale.

They are grown on northern organic farms, and there is just such a shop in my Sansai market.

At home I could not resist and captured the motley company together. A wealth of choice, what to say!

What kind of eggplant did you like more?

Thai Eggplant Salad (Yam McKee)

What you need:

  • 1 eggplant
  • 150 g of mushrooms (oyster mushrooms)
  • 150 g carrots
  • 2 tomatoes
  • 1 onion
  • 2 cloves of minced garlic
  • 1 tbsp. l chopped spring onions
  • 1 tbsp. l chopped green celery
  • 1 tbsp. l chopped cilantro
  • 1 tbsp. l peanuts or cashews
  • 1 tbsp. l Sahara
  • 2 tbsp. fish sauce or Thai soy sauce or salt to taste
  • 1 tbsp. l lime juice
  • 1/2 Art. l chili — dry or chopped fresh (optional)

What to do:
Thai salad is made from long green eggplants, but you can use the usual «Blue».

Bake the eggplant in the oven, peel and tear the pulp into strips.

Slice and boil the oyster mushrooms, squeeze out the water.

Mix the mushrooms and eggplant with grated carrots, chopped herbs, chili, garlic and onion.

Add tomato slices, season the salad with sugar, lemon juice and sauce, sprinkle with nuts.

Alternatives:

This salad will forgive any substitutions if you leave the main ingredients in place: baked juice eggplant, mushrooms, carrots and tomatoes.

Lemon juice and sugar are also required!

*If you do not like fish sauce, take soy, only the main condition is Thai, and light.

If not, add simple salt to taste.
*You do not like cashews or peanuts?

Put sesame, pumpkin seeds, other nuts (grind them if necessary).
*Be free with greens: if you have celery, but no cilantro, this is no reason to deny yourself a tasty dish.

Illustrations: Elena Ilyicheva

Elena Ilyicheva:
“I have been living in Thailand for seven years now. I tried to collect statistics, learn Russian and English, as well as dance, write to order and translate.

I want to do all this and now, it all boils and gurgles in me, waiting in the wings. We have to wait, because there is little time, most of it is given to preparing food, reading culinary blogs, and studying the theory of dietology. And I also like to inspire people, and so far I’ve been able to do it best in two directions — travel and culinary experiments.

My goal is to entice readers to go beyond the stereotypes of the cuisine of Thailand and Southeast Asia. ”

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