Yam Makuea Yao (Thai Grilled Eggplant Salad)

Ingredients

• •2 large eggplants
• •2 shallots, thinly sliced
• •2 tbsp lime juice
• •1 tbsp fish sauce
• •1 thai chilies, sliced
• •2 tbsp cilantro, chopped

Directions

1. 1Grill the whole eggplants over a flame or under a hot grill for twenty minutes, turning.
2. 2They are ready when the skin is blackened all over and the flesh has completely collapsed.
3. 3Cool ten minutes, then peel away the skin and tear the flesh into long strips.
4. 4Whisk the lime juice, fish sauce and sliced thai chilies together.
5. 5Toss the eggplant with the shallots and the dressing.
6. 6Scatter the cilantro over and serve at room temperature.

💡 Tear the flesh rather than chopping it. Torn strips hold the dressing where knife-cut cubes just sit in it.

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