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Yum Makeua Yao

Name: Yum Makeua Yao
Prep time: PT20 minutes
Cook time: PT15-20 minutes
Total time: PT35-40 minutes
Yield: 4
Cuisine: Thailand
Ingredients: 4 undefined Long eggplant (Thai eggplant or similar) (Choose firm, unblemished eggplants.); 3 tbsp Fresh lime juice (About 1-2 limes, adjust to taste.); 2 tbsp Fish sauce (Essential for authentic Thai flavor.); 3 undefined Thai bird's eye chilies (Or to taste. Finely chopped. For less heat, remove seeds.); 2 tbsp Dried shrimp (Rinsed and roughly chopped.); 2 undefined Hard-boiled eggs (Peeled and quartered or sliced.); 1/4 cup Fresh cilantro (Optional, for garnish, roughly chopped.); 2 tbsp Roasted peanuts (Optional, for garnish, roughly chopped.)

Thai Grilled Eggplant Salad

A vibrant and smoky Thai salad featuring tender, charred grilled eggplant tossed in a zesty, spicy dressing with hard-boiled eggs and dried shrimp. It's a perfect balance of fresh, savory, and spicy flavors.

준비 시간20 minutes

조리 시간15-20 minutes

총 시간35-40 minutes

1회 제공량4

난이도Easy

2개의 수정· Feb 8

나만의 버전 만들기

Yum Makeua Yao - Thailand traditional dish

🧂 재료

4 Long eggplant (Thai eggplant or similar)(Choose firm, unblemished eggplants.)
3 tbsp Fresh lime juice(About 1-2 limes, adjust to taste.)
2 tbsp Fish sauce(Essential for authentic Thai flavor.)
3 Thai bird's eye chilies(Or to taste. Finely chopped. For less heat, remove seeds.)
2 tbsp Dried shrimp(Rinsed and roughly chopped.)
2 Hard-boiled eggs(Peeled and quartered or sliced.)
1/4 cup Fresh cilantro(Optional, for garnish, roughly chopped.)
2 tbsp Roasted peanuts(Optional, for garnish, roughly chopped.)

👨‍🍳 조리법

1
Prepare the eggplant: Wash the eggplants and prick them all over with a fork to prevent them from bursting. You can leave them whole or halve them lengthwise for quicker cooking.
⏱️ 2 minutes
2
Grill the eggplant: Grill the eggplants over medium-high heat (about 200-230°C / 400-450°F) on a grill or grill pan. Turn occasionally until the skin is blackened and blistered all over, and the eggplant is very tender when pierced with a knife. This usually takes about 15-20 minutes for whole eggplants.
⏱️ 15-20 minutes
3
Cool and prepare eggplant flesh: Once grilled, let the eggplants cool slightly. Carefully peel off the charred skin (it should come off easily). Tear the tender eggplant flesh into bite-sized strips or pieces. Discard any tough seeds.
⏱️ 5 minutes
4
Make the dressing: In a small bowl, combine the fresh lime juice, fish sauce, and finely chopped Thai chilies. Stir well until the salt from the fish sauce dissolves. Taste and adjust the seasoning – it should be a balance of sour, salty, and spicy.
⏱️ 3 minutes
5
Combine and serve: In a serving bowl, gently toss the grilled eggplant strips with the dressing. Add the rinsed and chopped dried shrimp and the quartered or sliced hard-boiled eggs. Toss lightly to combine, being careful not to mash the eggplant or eggs.
⏱️ 2 minutes
6
Garnish and serve immediately: Garnish with optional fresh cilantro and roasted peanuts if desired. Serve the Yum Makeua Yao at room temperature.
⏱️ 1 minute

요리 기록 추적

💡 전문가 팁

✓The charring on the eggplant skin is crucial for the smoky flavor. Don't be afraid of a little blackening.
✓Adjust the amount of Thai chilies to your preferred level of spice. For a milder version, use fewer chilies or remove the seeds and membranes.
✓This salad is best served shortly after preparation to enjoy the fresh flavors and textures.
✓Ensure the eggplant is tender before removing from the heat; undercooked eggplant will be tough.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

For a vegetarian version, omit the fish sauce and dried shrimp, and use a vegan fish sauce or soy sauce. Add a pinch of sugar to balance the flavors.
Add cooked minced pork or chicken for a more substantial salad.
Include other fresh herbs like mint or basil for added aroma.