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Grilled Eggplant Salad (Yam Makreua Yao)- DAVID THOMPSON, SAILORS THAI

Serving size: Serves 8
Cuisine type: Thai
Cooking time: Less than 30 minutes
Course: Main

INGREDIENTS

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
METHOD

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

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