Thai Style Eggplant Salad recipes
Ingredients
- extra-virgin olive oil
- 1 1/2 pounds Japanese eggplant
- 2 tablespoons warm water
- 1 tablespoon coconut palm sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons soy sauce
- 1 teaspoon fish sauce
- 1 bunch scallions, white and pale green parts only, thinly sliced
- 1 large clove garlic, finely grated
- 1/2 serrano chile, thinly sliced (leave it out or add more if you dig heat)
- 1/4 cup fresh mint leaves, loosely packed and torn
- 1/4 cup cilantro leaves, loosely packed and torn
- 1/4 cup Fresh Basil leaves, loosely packed and torn
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