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Recipe by Kayla Howey @theoriginaldish
Transporting us to Thailand today with this grilled eggplant dish — beautiful eggplant from the market grilled until tender, topped with a red curry sauce, spiced cashews (made with Spice Tribe’s Thai spice blend), and lots of fresh herbs.
Today I’m wrapping up our Spice Tribe summer recipe series! It’s been such a flavorful journey creating different recipes using their unique spice blends. I was inspired by the Moroccan blend to create these flavorful chicken meatballs, then moved on to the California chile blend for these grilled fish tacos, and now we’re making a Thai-inspired eggplant dish!
I’m using Spice Tribe’s Long Tail Sunset blend — a mix of coconut, ginger, tamarind, thai chili, coriander, cumin, and lemongrass.
It’s full of spice and a slight sweetness. Perfect for tossing with toasted cashews to top grilled eggplant and a vibrant red curry sauce.
I really love cooking with Thai flavors. They’re rich, bold, tangy, and sweet. I made a red curry sauce for the grilled eggplant out of shallots, fresh chile, garlic, ginger, lemongrass, red curry paste, honey, coconut milk, fish sauce, and lime juice. It’s all simply combined in a saucepan and simmered until thickened.
While the sauce simmers, you’ll toss your cashews and spices together. I keep this topping really simple since the spice blend is SO flavorful.
You’ll then cut your eggplant and toss it with a good coating of oil. I found a lovely variety of eggplant at the farmer’s market that just took minutes to become tender and slightly charred over the grill.
All of these components — the grilled eggplant, red curry sauce, and spiced cashews — come together on a large platter and make for a BEAUTIFUL presentation. I finish the dish with lots of mint and Thai basil for a fresh finish.
If you’re new to using Thai flavors, this is the perfect recipe to start with because the methods are really easy, yet you’re working with a ton of interesting ingredients. I just love it, and I hope you do, too!