PHOENIX COOKS COOKBOOK: Glai Baan's Eggplant Salad
Phoenix Cooks photo shoot
Part of my new Phoenix Cooks Recipes tips series, this is where I share dishes I’ve made from my Phoenix Cooks cookbook, along with ingredient notes, my substitutions or tweaks, and photo shoot pictures. Complete recipes can be found in my book. or linked if shared by the publisher. Currently I have two entries; but to see the whole series, go to “Phoenix Cooks Recipes” here or at the bottom of the page.
Glai Baan: Thai Eggplant Salad, page 112.
If I find good Asian-style eggplants (slender and thin-skinned), or have a nice harvest, this is one of my go-to recipes. Soft, buttery eggplant is topped with a sweet-tangy-spicy dressing and a tumble of tender shrimp, ground pork, and crispy shallot rings - so addictive! It’s just as delicious served warm or at room temperature, and most of the components can be done ahead of time for a quick weekday lunch or dinner.
INGREDIENT NOTES: Ingredients include ground pork, shrimp, an egg, eggplant, shallots, limes, scallions, cilantro, Thai chiles, palm sugar, and fish sauce. All the ingredients can be found in your local grocery store except for palm sugar, which can be purchased on-line or at the Asian market. A common substitute is brown sugar, though the taste will be slightly different as brown sugar is commonly sweetened with molasses.
Dressing ingredients
RECIPE NOTES:
1. Frying the sliced shallots: I double this amount as the crispy shallots are a great garnish for other dishes including rice and salads. I fry them ahead, allow to drain and cool completely, and store in a glass jar. And save the shallot-flavored oil! It’s great for sauteing.
2. Cooking the ground pork and shrimp, and boiling the egg: I also do this a day or two ahead and store in the refrigerator.
3. Mixing the dressing: Make sure you double the amount - trust me! - because it is just so good.
4. Cooking the eggplant: Grilling as the recipe says adds such a great smoky flavor, but to simplify, I often pan-fry. I cut the unpeeled eggplant into approximately 1-inch slices and saute in the leftover shallot oil. If you cooked the pork and shrimp ahead of time, let them marinate in the dressing while you cook the eggplant..
5. The final step is composing your plate and garnishing.
Garnished with quail eggs and Thai basil from the garden.
If you make the dish, I’d love it if you comment below, or if you post on Instagram, be sure to tag me at @writeonrubee and @phoenixcooks!
Beverage expert Max Berlin and owners Chef Pornsupak “Cat” Bunnag and Dan Robinson of Glai Baan
