Its time for Thai food again! Popped by the Asian shop the other day and saw fresh Thai Basil and could not resist putting them in the shopping basket. You could easily make these dishes once you can get your hands on Thai Basil because the rest of the ingredients are pretty readily available. Went all “Thai” themed and made Thai Basil Eggplant and Thai style grilled spicy Zucchini Salad.
Got these recipes from ThaiTable and Kalyn’s Kitchen. They are pretty easy to make. Changed Kalyn’s salad recipe a little because there were already eggplant in our warm dish. So I left that out and made it with zucchini and bell peppers instead. Had some help from the Husband because grilling the vegetables took a little long than I thought. This is what I would suggest if you are planning to have both dishes (like we did). Chop up the vegetables for the salad and start grilling the vegetables first. Since it is a salad, it does not matter if the dish becomes cold. While the vegetables grill prepare the Basil Eggplant dish.
If you are looking for an asian style salad try this! I think its a great meal starter/ appetiser because the spicy and sour dressing certainly helps stimulate your appetite!
1 or 2 medium zucchini, ends trimmed and cut into lengthwise strips
peanut oil for brushing vegetables and grill salt and fresh ground black pepper for seasoning vegetables
1 red bell pepper, thinly sliced
1/4 cup (or more) chopped cilantro
3 green onion
1/4 cup, or more of Thai basil and Cilantro
3 T fresh lime juice
1 T + 1 tsp. fish sauce
2 tsp Sriracha Sauce (or less; depending on how much you like spicy food)
1 tsp sugar
2 tsp peanut oil
Brush grill pan with peanut oil, then preheat grill to medium-high. Wash and dry bell peppers and zucchini, trim ends, and cut into lengthwise strips. Brush vegetables with oil and season with salt and fresh ground black pepper. Lay strips on the hot grill, flesh side down and cook about 5-7 minutes or until grill marks appear. Turn vegetables and cook until that side has nice grill marks, about 5-7 minutes more. Grill all vegetables until they are nicely charred and cooked through.
As they are done remove the vegetables to a cutting board and let them cool to room temperature. While veggies cool, whisk together the lime juice, fish sauce, Sriracha Sauce, sugar and oil. When vegetables have cooled, cut them into short crosswise pieces, toss with a few tablespoons of the dressing, and let them marinate while you finish prepping other ingredients.
Slice the green onions into thin strips and chop the cilantro and Thai basil. Stir green onions and herbs into the salad and add more dressing until the salad is as wet as you’d like it.
Tip: The dressing could also be used as a dipping sauce.
2 chili peppers
2 tablespoons fish sauce
2 cloves chopped garlic
1 tablespoon sugar
1 bunch leaves picked from the stem Thai basil
1 tablespoon cooking oil
Chop eggplants into irregular shapes. (As seen in the pictures)
Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil.
Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately.
Serve hot with rice.