Grilled Eggplant Salad (Yam Makreua Yao)- DAVID THOMPSON, SAILORS THAI
Serves 8Cuisine type: ThaiCooking time:
Less than 30 minutesCourse: Main
4 long green or Japanese eggplants
2 tablespoons mint leaves
3 red shallots, sliced
2 tablespoons chopped spring onions (Chinese shallots)
large pinch of roasted chilli powder
2 tablespoons lime juice
1 tablespoon fish sauce
½ teaspoon ground dried prawns
Grill the eggplants until charred and soft. Place in a bowl, cover until cool and then peel.
Combine all the other ingredients in the bowl with the eggplants. The salad should taste smoky, hot, and equally sour and salty. Arrange on a plate and sprinkle with ground dried prawns.
Serve with Steamed Eggs