"Lao cuisine is influenced by Thai and Vietnamese cuisine. You can clearly see that in this eggplant salad with coconut milk from Laos. There are some elements of Thai cuisine in it, like the paste of chili and spices that gives it some spiciness, but also the fine, gentle way of Vietnamese cuisine by roasting the eggplants instead of frying them in oil. Everything is topped off with coconut milk, making this salad a highlight on any table!"
Laotian Style Eggplant Salad with Coconut Milk
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- Recipe Card
Prep time 15mins
Cook time 1hr
Serves or Makes: 4
Recipe Card
ingredients
- 3 big Eggplants
- 2 stalk Lemongrass
- 3 cm Ginger
- 1 Chili
- 4 cloves Garlic
- 2 Shallots
- 100 ml Water
- 1/2 tsp Salt
- 1 tsp Sugar
- 1/2 tsp Cili Powder
- 2 tbsp Soy Sauce
- 1 tsp Fish Sauce
- 500 ml Coconut Milk
- juice of one Lime
- chopped Parsley or Cilantro
Method
Step 1
Prick the eggplants all around with a fork and let them roast on a baking sheet in the oven at 180 C degrees for 40-60 minutes. Let cool slightly, then peel off the skin.
Step 2
Cut the flesh of the eggplants into long strips and lay them out on a plate.
Step 3
Use only the white part of the lemongrass, chop it lightly. Peel and chop the ginger, shallots, and garlic cloves. Put these in a blender and puree with the chili, and the water. Then add soy sauce, fish sauce, sugar, and salt and puree again.
Step 4
Heat the coconut milk in a wide pan and simmer for 5 minutes. Then add the pureed spice paste and simmer again for 10 minutes. Then add lime juice and pour over eggplant. Sprinkle with parsley or cilantro.
Step 5
The salad can be served warm or cold. It is wonderful as an appetizer; I serve it with pita bread.