Thai-style Grilled Eggplant Salad | Yum Makeua | ยำมะเขือ
This Thai-inspired salad features grilled eggplant tossed with fresh herbs and a spicy, sour, and slightly sweet dressing.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Italian eggplant (or equivalent amount of other types)
- 2 Tablespoons shallot (thinly sliced)
- 1/4 cup mint (coarsely chopped)
- 1/4 cup cilantro (coarsely chopped)
- 1 Tablespoon bell pepper slices
- 1 Tablespoon fish sauce
- 1 Tablespoon lime juice
- 1/2 teaspoon dried chili flakes
Instructions
- 1
Slice the eggplant into 1/2 inch pieces.
- 2
Brush one side with a mild oil such as canola and grill over medium-high heat with the grill lid closed. Once nice grill marks are visible, flip the eggplant and repeat on the other side.
- 3
Once the eggplant are cooked, slice them into halves or smaller bite-sized pieces. You should have roughly 1 cup (if you have more or less, adjust the amounts of the other ingredients accordingly).
- 4
Combine the eggplant with the chopped fresh herbs and sliced red bell pepper and dress the salad with the lime juice, fish sauce, and chili flakes.
- 5
Taste and adjust the seasonings, adding more fish sauce or lime juice as needed. This salad is best enjoyed while the eggplant is still warm.