Yam Makeua Yang
Thai eggplant salad: broiled Asian eggplants tossed with shallots, Vietnamese coriander, and a salty–sour–spicy–slightly sweet dressing.
Servings 4 servings
Ingredients
Ingredients
- 1 ½ pounds long narrow Asian eggplants (about 5 to 6 medium)
- ½ cup thinly sliced shallots (about 2 large, separated into rings)
- ½ cup coarsely torn Vietnamese coriander leaves (or 1/4 cup coarsely torn regular fresh coriander leaves and 1/4 cup chopped fresh mint leaves)
- 6 tablespoons fresh lime juice
- 3 tablespoons Asian fish sauce (preferably naam pla)
- ¼ teaspoon sugar
- ½ to 1 small fresh red or green Thai (bird) chile or serrano chili (minced (wear rubber gloves))
Accompaniment
- 1 head Bibb lettuce (separated into leaves, rinsed, and spun dry)
- Sticky rice or jasmine rice (for serving)
Instructions
- Preheat broiler.
- Cut eggplants diagonally into 1/4-inch-thick slices, discarding stem ends.
- On a lightly oiled large baking sheet arrange slices in one layer and broil 4 to 6 inches from heat until golden, about 8 minutes.
- Turn slices over and broil until golden, about 8 minutes.
- Cool eggplant slices slightly and chop coarse. In a bowl combine eggplant, shallots, and Vietnamese coriander (or alternative).
- In a small bowl stir together lime juice, fish sauce, sugar, and chili and pour dressing over eggplant.
- Toss mixture well and let stand 30 minutes to blend flavors.
- Arrange lettuce on a plate, overlapping leaves, and mound eggplant on top.
- Serve eggplant with rice. Lettuce leaves can be used to pick up some salad.
Notes
Credit: Gourmet, April 1996 / Epicurious.com.
