Mince & Eggplant Salad with Salted Chilli
Recipe type: Main
Cuisine: Thai
Serves 4
  • 2-3 Young Eggplant
  • 2 tablespoon Grapeseed Oil
  • 300g Linda McCartney Mince
  • 1 x Brown Onion, sliced
  • 2 x Garlic Cloves, Crushed
  • 1 x Long Red Chilli, sliced
  • 2 tablespoons Palm Sugar, crushed
  • 3 tablespoons lime juice, fresh
  • 3 tablespoons vegan fish sauce
  • ½ cup Coriander, fresh
  • ½ cup Thai Basil, fresh
  • ½ cup Mint, fresh
  • Salted Chilli
  • 3 Birdseye Chilli’s
  • 2 tablespoons Sea Salt
  • 1 tablespoon vegan fish sauce
  • 1 tablespoon Rice Wine Vinegar
  1. Make the salted chilli by processing the birdseye chilli’s, sea salt, vegan fish sauce and rice wine vinegar in a food processor and set aside.
  2. Slice the eggplant into 1-2cm slices and steam them until tender (about 3 minutes) then set aside.
  3. Heat pan or wok with grapeseed oil and add mince, onion, garlic & chilli and fry.
  4. Mix crushed palm sugar, lime juice and vegan fish sauce together and add to the hot pan with the mince.
  5. Add the steamed eggplant and fresh herbs roughly torn.
  6. Serve with the salted chilli on the side to allow people to add more spice to their meal if they wish. Enjoy!
Recipe by The Vegan Pantry at https://theveganpantry.com.au/entree/mince-eggplant-salad-with-salted-chilli/