Eggplant and Onion Salad

165

Ingredients:

• Vegetable Oil – 4 tblsp
• Onion – 1, sliced
• Shallots – 4, chopped finely
• Scallions – 4, sliced
• Eggplants – 350 gms, cubed
• Green Curry Paste – 2 tblsp
• Soy Sauce – 2 tblsp
• Light Brown Sugar – 1 tsp
• Creamed Coconut – 125 gms, chopped
• Water – 3 tblsp
• Fresh Cilantro – small handful, chopped
• Basil Leaves – few, chopped
• Fresh Parsley – small, chopped
• Arugula Leaves – 2 1/2 cups
• Sweet Chilli Sauce – 2 tblsp

Method:

1. Heat half of the vegetable oil in a large pan.
2. Cook all the onions together for 2 minutes, until just softened but not browned.
3. Remove and keep aside.
4. Cook the eggplant cubes adding more oil as needed until they are crisp and golden brown.
5. Return the onions to the pan and add the curry paste, soy sauce and sugar.
6. Add the creamed coconut and water.
7. Cook until dissolved.
8. Stir in the cilantro, basil and parsley, leaving some for garnish.
9. Toss the arugula leaves in the chilli sauce.
10. Serve with the eggplant and onion salad.
11. Garnish with the remaining herbs.