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Before you jump to Thai Aubergine Salad recipe, you may want to read this short interesting healthy tips about Stamina Raising Treats.
Wholesome eating promotes a feeling of health and wellbeing. We are likely to feel way less gross whenever we increase our intake of wholesome foods and lower our consumption of junk foods. A piece of pizza doesn’t make you feel as healthy as ingesting a fresh green salad. Sometimes it’s difficult to find healthy foods for treats between meals. Shopping for snacks can be a struggle because you have countless options. Why not try some of the following healthy snacks the next time you need some extra energy?
Whole grain snacks are an excellent choice for a fast balanced snack. A mid-morning snack of whole grain bread together with some protein will sustain you until it’s time for lunch break. When you need a fast snack food on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than processed grains present in white bread.
A large variety of instant health snacks is easily obtainable. Being healthier doesnt need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got insight from reading it, now let’s go back to thai aubergine salad recipe. To cook thai aubergine salad you only need 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Thai Aubergine Salad:
- Use aubergines (around 400-500g)
- Use olive oil
- You need sea salt flakes
- You need chilli jam
- Use lime juice
- Prepare fish sauce
- Prepare caster sugar
- Provide coconut milk
- Prepare roasted cashew nuts
- Provide fresh coriander
- Use fresh Thai basil
- Get fresh mint
- You need fresh kaffir lime leaves (need to be fresh but frozen is okay)
- Get stems of fresh lemongrass
- Use shallot
Instructions to make Thai Aubergine Salad:
- Vertically (from top to bottom) slice the aubergines around 1 cm thick
- Line the baking trays with cooking foil
- Season with salt and drizzle some olive oil on the top of aubergine slices, and grill the aubergines in the oven at Grill mode 240 C for 8-10 min until they are slightly burnt
- Add 3 tbs each of lime juice, fish sauce, coconut milk and 1 tbs of caster sugar to a big bowl, then mix
- Add the chilli jam to the dressing and taste
- Mix the roasted aubergines with all the herbs (coriander, Thai basil, mint, sliced lemongrass and shallot) and the dressing
- Top with cashew nuts before serving
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