‘Yum Makeua Yao’ ยำมะเขือยาว is an eggplant salad that’s making use of long green Thai eggplants ‘Makeua Yao‘. The eggplants are grilled or baked whole and then burned over direct fire to apply a wonderful smoky flavor.
Green onion, dried ground chili, shallots add mint leaves add textures and aromatic layers. The dressing is a simple combination light soy sauce, lime juice and a little bit of coconut sugar. The eggplants have natural sweetness so very little sugar is needed.
The salad is best if the eggplant is still a little warm above room temperature. It should taste salty, sour and subtly sweet.
Ingredients and preparations
Center bowl:
- Peeled grilled and burnt eggplant
- Sliced green onion
Dressing:
- Light soy sauce
- Lime juice
- Coconut sugar
Aromatics and garnishes:
- Dried chili powder
- Thinly sliced shallots
- Mint leaves
- Roasted dried Prik Che Fah chilies (optional)
Method
1.Grill whole eggplants and burn the skin lightly to give it a much desired smokiness. Let the eggplants cool down before removing the skin.
2.Slice the white part and some of the green part of green onions. Thinly slice shallots lengthwise and wash and pluck mint leaves.
3.In a little bowl or a mortar mix the soy sauce, lime juice and palm sugar until it dissolves to create the dressing.
4.Mix all the ingredients with the dressing, garnish with mint leaves and serve.
Thaifooding 