Yum Makeua Yao (Thai Grilled Eggplant Salad)

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving