Recipe courtesy of Ross Burden

Thai Eggplant and Green Lipped Mussel Salad

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  • Total: 1 hr 25 min
  • Prep: 1 hr 10 min
  • Cook: 15 min
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Ingredients

2 medium firm eggplants

12 large green lipped mussels, steamed open

2 tablespoons sesame oil

10 Thai shallots or European shallots, finely sliced

Juice and zest for 3 1/2 limes

2 stems lemon grass, tender part only, very thinly sliced

2 tablespoons Thai fish sauce

1 tablespoon sugar, caster or golden

2 long red chiles, finely shredded

Small bunch, coriander

Directions

  1. 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.