Thai Eggplant Saladwith mushroom or yum makua yao providesfiber and antioxidants that support gut health. It contains enoki mushroompolysaccharides which improve gut microbiota.
Functional Pathway Link:
Thai eggplant provides fiber and antioxidants thatsupport gut health, and may help improve cholesterol and blood sugarlevels. Shallot is rich in prebiotic fiber and quercetin, shallots support guthealth and may help lower cholesterol and blood pressure. Enoki mushroompolysaccharides improved gut microbiota
Notes:
Serve as a light appetizer or pair with brown riceor sticky rice for a complete plant-based Thai meal.
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● 2 long eggplants (Thai orChinese style)
● 1 cup enoki mushrooms , cleanedand trimmed
● 2–3 shallots, thinly sliced
● 2–3 fresh red chilies, finelychopped (adjust to taste)
● 2 tbsp fresh lime juice
● 1 tbsp soy sauce or mushroomsauce
● 1 tsp palm sugar
● 1 tbsp toasted rice powder
● Fresh coriander leaves forgarnish
● Mint leaves
1. Grill or Roast the Eggplants:
Roast or grill the whole eggplants over open flame,oven, or on a pan until the skin is charred and the inside is soft (about 10–15mins).
Let cool slightly, peel off the skin, and tear the flesh into bite-sizedstrips.
2. Cook the Mushrooms:
Blanch or sauté mushrooms until cooked and tender (2–3 minutes). Drainexcess water.
3. Prepare the Dressing:
In a bowl, mix lime juice, soy sauce, sugar, and chopped chilies. Stiruntil sugar is dissolved.
4. Assemble the Salad:
In a mixing bowl, combine eggplant strips, mushrooms, sliced shallots, anddressing.Toss gently to mix well.
5. Add Finishing Touches:
Sprinkle toasted rice powder (if using).
Garnish with fresh coriander and mint leaves.
