Microwave Steamed Aubergine Salad with Smoky Lime and Fish Sauce Dressing
by Tim Anderson
👋 Please allow for chilling and marinating time for this tasty side dish. One of my favourite Thai dishes is yum makhua yao, or smoky aubergine (eggplant) salad. Traditionally, the aubergine gets its smokiness from charring over flames, which of course we cannot do in the microwave. (If your microwave is capable of flame- grilling, please return it to the manufacturer.) However, we can achieve the same soft and squishy texture by microwave steaming, and add the smoky flavour in the form of paprika – not traditional, of course, but neither is cooking this in the microwave. This recipe is informed primarily by John Chantarasak’s version from his excellent book Kin Thai – please do check it out if you haven’t already!
Method
Based on 2 servings, adjust as needed.
Step 1
Stir the light brown sugar, lime juice, fish sauce, smoked paprika, bird's eye chilli and garlic together until the sugar dissolves. This is best made at least an hour in advance to allow the flavours to mingle.
Step 2
Cut the aubergine into quarters lengthways, so you have four long baton-shaped pieces. Bundle these pieces up and wrap them in cling film (plastic wrap), then cook for 4–6 minutes, on full power (800w) in the microwave, turning the bundle once during cooking. The aubergines should be totally soft, so if there are any firm bits, keep cooking for 1–2 minutes. Transfer to the refrigerator to chill (this will take at least an hour).
Step 3
To serve, unwrap the chilled aubergines and lay on a plate. Scatter over the raw shallots, tomatoes, fresh mint and coriander. Pour over the dressing and top with a few crispy shallots (if using).
- Ingredients
- Based on 2 servings
-
1 tbsp Lime Juice 1x Sainsbury's Limes -
1 Generous Handful Coriander Leaves 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
2 Small Tomatoes, quartered 1x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g -
1 Shallot, very thinly sliced with the grain 1x Sainsbury's Echalion Shallots 400g -
1 Bird's Eye Chilli, very thinly sliced 1x Sainsbury's Bird Eye Chillies (Red or Green) 20g -
1 Aubergine 1x Sainsbury's Aubergine -
2 tbsp Light Brown Sugar 1x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
1 tbsp Fish Sauce 1x Blue Dragon Fish Sauce 150ml -
1 Garlic Clove, very thinly sliced 1x Sainsbury's Garlic -
1 tbsp Crispy Shallots 1x Top Taste Crispy Onions 100g -
0.5 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
1 Generous Handful Mint Leaves 1x Sainsbury's Fresh Packed Mint 30g