Recipe courtesy of Ross Burden
Save Recipe Print
Total:
1 hr 25 min
Prep:
1 hr 10 min
Cook:
15 min

Ingredients

Directions

Pierce the whole eggplants and grill for 15 minutes, turning frequently, to blacken the skin. Allow to cool slightly and then cut away the stem. Peel and slice lengthways into 4, then crossways into 3 to make 12 pieces from each. Allow to drain through a sieve for 10 minutes or so but don't crush too much. Dress mussels in the oil and tip into a bowl. Dress with all the other ingredients except the coriander. Add the eggplant and toss to combine. Allow to sit for 1 hour for the flavors to combine and then serve garnished with coriander leaves. For extra luxury, use cooked lobster meat and add sesame oil to the dressing.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Spicy Thai Mussels with Green Papaya

Recipe courtesy of Ming Tsai

Plump Udon Noodles in Thai Green Curry with Eggplant

Recipe courtesy of Nadia G

Spicy Thai Green Papaya Salad

Thai Green Papaya Salad (Som Tum) with Grilled Thai Shrimp

Recipe courtesy of Jeff Corwin

Thai-Style Steak and Green Bean Salad with Spicy Mint Dressing

Recipe courtesy of Gourmet Magazine

Green Mango and Papaya Salad in Classic Thai Dressing (Yam Mamuang)

Recipe courtesy of Irene Wong

Browse Reviews By Keyword

          Latest Stories