Yum Makeua Yao
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.
🧂 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
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
💡 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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.