Thai Style Grilled Eggplant Salad. Home » Recipes » All Recipes » Appetizers » Grilled Eggplant Salad ยำมะเขือยาว. The tender, sweet, juicy flesh of grilled eggplant is the perfect vehicle for the tart, citrusy dressing, and it's made better by the gooey egg yolk. So when I saw these gorgeous Thai eggplant at the farmer's market this weekend, I knew what I had to do!

Yum mekeua yow is such a textural experience, soft eggplant, crunchy prawns, firm egg and a syrupy dressing. A wonderful summer dish bursting with colour. Grilling is an age-old tradition in Thailand, with amazing marinade concoctions that make taste-inspiring meals -- and this eggplant is no exception. You can have Thai Style Grilled Eggplant Salad using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of Thai Style Grilled Eggplant Salad

Prepare 100 grams of Ground chicken.
You need 4 of Eggplant.
Prepare 4 tbsp of Dried shrimp.
It's 2 clove of Garlic.
Prepare 1 piece of Ginger.
You need 2 tbsp of Lemon juice.
You need 1 tsp of Dried basil.
Prepare 1 of Red chili peppers (sliced into rounds).
You need of Flavoring Ingredients:.
Prepare 2 tsp of Sugar.
Prepare 3 tbsp of Fish sauce (nam pla).
It's 1 tbsp of Sake.
Prepare 1 of Vegetable oil.

Eggplant is delicious on the grill, and this recipe makes it even better with the use of a Thai-inspired marinade. Grilling is an age-old tradition in. This gives me one more reason to grow eggplant in my garden this summer! This is a WINNER. even The following technique is easy once you read it and do it once.

Thai Style Grilled Eggplant Salad step by step

Here's the line-up of ingredients..
Soak the dried shrimp in warm water + 1 tablespoon sake to reconstitute. You'll use the water later..
Mince the garlic and ginger. Squeeze the lemon..
Place the eggplants on the grill and brown the skins on high heat..
Soak in ice cold water. If you soak them for too long, the flavor of the eggplant will disappear, so only soak until the skins can be peeled off..
Peel the skins off while t still hot..
Cut the grilled eggplants into bite-sized pieces..
Heat vegetable oil in a frying pan. Sauté the garlic, ginger, and red chili pepper slices..
Once fragrant, add the ground chicken..
Add the reconstituted shrimp, 3 tablespoons of the water, 2 teaspoons of sugar, and 3 tablespoons of fish sauce. Mix well..
Move everything to a bowl and let it cool. Add the lemon juice and dried basil for flavor..
Arrange the grilled eggplants on a dish. Pour the remaining combined ingredients on top to finish. Serve with green lettuce leaves, etc..

This is how I treat all eggplant I grill. The bitter liquid will be released from the eggplant. Thai recipe for Northern Thai Eggplant Salad. How it's really made in Thailand. This eggplant salad is quite different than the western eggplant salad with the big, cooked purplish eggplants.