[gardeners] eggplants

Shantihhh@aol.com (gardeners@globalgarden.com)
Mon, 9 Jul 2001 17:26:54 EDT


I love this recipe.  We have often eaten at the Spice Market in the Bangkok 
Regent Hotel as it is next to the Erawan where we usually stay.



* Exported from MasterCook *

                         Spicy Thai Eggplant Salsa

Recipe By     :Spice Market Restaurant, Bangkok, Thailand

Serving Size  : 6     Preparation Time :0:00

Categories    : Condiments                      Lowfat

                 Restaurant Fare

   Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

              olive oil spray

   1          pound  Japanese (slender) eggplant -- 1/4-inch dice

 1/4          cup  rice vinegar

   2          teaspoons  toasted sesame oil

   1         tablespoon  minced ginger

   1         teaspoon  minced garlic

   1         tablespoon  soy sauce (fish sauce in original)

   1         tablespoon  sugar

   2        small  red bell peppers -- seeded and diced

   1        medium  red onion -- diced

   1        jalapeņo Chile pepper (or to taste) -- seeded and minced
            (Thai chiles would be much tastier)

 1/3        cup  mint and/or cilantroleaves/chopped 
            (Thai Basil is traditional-Krapao)

            salt and freshly ground pepper -- to taste

Preheat the oven to 450F. Lighly mist a baking sheet with cooking oil. 

Spread the eggplant cubes evenly on the baking sheet. Roast until the 
eggplant is soft, about 10 to 15 minutes. Remove from the oven. Let cool.

Combine the vinegar, sesame oil, ginger, garlic, sauce, and sugar in a large 
bowl. Stir until the sugar is dissolved. Add the roasted eggplant, bell 
peppers, onion, jalapeņo, and herb. Toss to combine. Season with salt and 
pepper. Let stand at room temperature for 30 minutes before serving.


   "Well spiced and refreshing addition to a grilled meal."




   "Pacific Light Cooking, Ruth Law"

S(Collection of):



   "1998 Donald I Fine Books"

                                     - - - - - - - - - - - - - - - - - - - 

Per serving: 66 Calories (kcal); 2g Total Fat; (22% calories from fat); 2g 
Protein; 12g Carbohydrate; 0mg Cholesterol; 177mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 
0 Other Carbohydrates

NOTES : Head Chef Boon Choo Pholawatana of the Spice Market Restaurant, 
Regent of Bangkok, suggests using long slender Japanese Eggplant for best 
results. Soy sauce was substituted for the more traditional fish sauce. 

Nutr. Assoc. : 0 3234 0 0 0 0 0 0 0 0 20103 4151 0