Grilled Eggplant Salad

This is very easy to make and great as a salad or to accompany any eastern or chinese meal, with rice, or with meat.

 

1 large eggplant

1 bunch of fresh parsley or coriander (the taste would be different depending on which)

1 small red onion, very finely sliced

2-3 tbsp olive oil

2 cloves of garlic, finely chopped.

Seasalt

Optional: 1 red chilli, finely chopped.

 

Dressing

Juice of 1/2 a lime

1 tbsp palm sugar

1 tsp fish sauce

 

Preheat oven to 200 deg.

 

Cut eggplants into small cubes of slightly smaller than 2cm x 2cm, place in a roasting tray

Sprinkle seasalt generously all over the egg plant, and rub them gently so that salt spreads evenly over the eggplant

Leave for at least 1/2 hour.

The eggplant will sweat a lot, removing bitter taste, if any.

Wash eggplant to remove salt, then pat dray.

Marinate it with the olive oil and garlic.
Place eggplant into oven, grill for 15 minutes, or till about golden.

Take out and sprinkle red onions over it, mixed it, and grill for another 5 minutes.

Separately chop up the bunch of parsley or coriander.

Toss this with the grilled eggplant once immediately out of oven, while eggplant is very hot.

Sprinkle the dressing and toss all together.

 

Bon Appetite!

Mangoes, Greens, Homegrown alfafa with Lemon Juice, Honey, Olive Oil dressing

Bon Appetite!

Peach with Baby Spinach and Toasted Walnuts in Lemon Juice, Olive Oil, Thilsit dressing.

Bon Appetite!

Julienned Young Celery, Greens, Cranberry in Wasabi Mayo

Bon Appetite!

Roast Chicken with Apples, Herbs, Curry Leaves / Juliened Young Celery with Cranberry, Greens, Wasabi Mayo dressing

Bon Appetite!

Grilled Wagyu Steak with Potato and Parsley Salad in Lime Olive Oil / Golden peaches, Baby Spinach and Cranberry salad with Lemon Juice, Olive Oil and Thilsit Italian Dressing

Bon Appetite!

Butternut pumpkin pickle salad

If you like the Thai green papaya/mango salad, you would enjoy pickled pumpkin! I first tried it in a Japanese fine dining restaurant in K.L! I would have never imagined eating pumpkin raw before this, but now that I have tried it, I know I can use it as a substitute for green papaya/mango and it will make a beautiful light salad.

Julienne the pumpkin very thin. Get a not ripe one, ie still crunchy.

Pickle juice:
Equal parts of apple cider vinegar to water
Lots of sugar!
Juice of 1 lime
1 chopped chilli padi

Just make enough juice to cover pumpkin.

I had the first serve just after some 45 minutes of "soaking".

After its duly pickled, to serve, take a chopstick/thongs to gather the pumpkin, and drip off the juice before placing on serving plate. Toast some peanuts and sprinkled on it after peanuts have been cooled. (Dont do it while it is hot, as toasted nuts when hot will absorb the moisture and lose its crunchiness!).

We had it with steam rice, leftover braised mincebeef, and "kylie kwong" fried eggs. The latter is just breaking all the eggs into one bowl, and pour the lot into hot oil. When whites are brown and yolk still runny, take out, sprinkle with fresh "yim sai", spring onion, oyster sauce, sesame oil, and some soy sauce.

I think this pickle salad will go very well with any fried fish, pork chop etc!

Bon Appetite!