Grilled Thai Eggplant Salad (Yam Makheua Yao)
Smoky grilled eggplant mashed and tossed with herbs, chilies, and a tangy lime dressing. A flavorful and refreshing Thai salad.
Ingredients
- 2 medium Eggplant
- 1/4 cup Red Onion
- 1/4 cup Mint
- 1/4 cup Cilantro
- 3 tbsp Lime Juice
- 2 tbsp Fish Sauce
- 1 tsp Palm Sugar
- 1/4 tsp Chili Flakes
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat grill to medium-high heat.
- 2Grill the eggplants for 15-20 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- 3Let the eggplants cool slightly, then peel off the charred skin and discard.
- 4Mash the eggplant flesh with a fork.
- 5In a bowl, combine mashed eggplant, red onion, mint, cilantro, lime juice, fish sauce, palm sugar, and chili flakes.
- 6Mix well and serve immediately.
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