Eggplant and Onion Salad

Ingredients

• 4 Tbsp. vegetable or peanut oil
• 1 onion, sliced
• 4 shallots, chopped finely
• 4 scallions, sliced
• 1 lb. bag eggplant, eggplant cubed
• 2 Tbsp. Thai green curry paste
• 2 Tbsp. Thai soy sauce
• 1 tsp. light brown sugar
• 4 oz. block creamed coconut chopped, or buy Goya canned cream of coconut
• 3 Tbsp. water
• Small handful fresh cilantro, chopped
• Small handful basil leaves, chopped
• Small handful fresh parsley, chopped
• 4 oz. /2 ½ cups arugula leaves
• 2 Tbsp. sweet chili sauce

Instructions

1. Heat half the oil in a wok or large skillet and cook all the onions together for 1-2 minutes, until just softened but not browned. Lift out and set aside. Cook the eggplant cubes, in batches if necessary, adding more oil as needed, until they are crisp and golden brown. Return the onions to the wok and add the curry paste, soy sauce, and sugar. Add the creamed coconut and water and cook until dissolved. Stir in most of the cilantro, the basil, and the parsley. Toss the arugula in the sweet chili sauce and serve with the eggplant and onion salad. Garnish with the remaining herbs.
2. Recipe from: Perfect Thai Cookbook.