Name: Roasted Eggplant Salad with Cilantro and Lime (Yum Makeua Yao)
Yield: Serves 4
Cuisine: Thailand
Ingredients: 3 tablespoons freshly squeezed lime juice; 1 tablespoon chopped fresh hot green chilies, or 2 teaspoons coarsely ground dried red chilies; 1 pound Asian or globe eggplant; 3 tablespoons fish sauce; 2 tablespoons coarsely chopped fresh cilantro, plus leaves for garnish; 2 green onions, thinly sliced; 2 teaspoons coarsely chopped garlic; 2 tablespoons thinly sliced shallots; 1 tablespoon dried shrimp, whole or coarsely chopped, or 2 tablespoons coarsely chopped roasted, salted peanuts (optional); 1 tablespoon sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Quick & Easy Thai

By Nancie McDermott

Published 2004

About

The long, slender Asian varieties of eggplant are ideal for this dish, but a plump globe eggplant will do. This dish is wildly popular all over Southeast Asia, sometimes including pork and fresh shrimp. This is my simple version, often on our supper table since dark purple Asian eggplant adore life in my summer garden, and thrive until the most strident frost has its way. Our only problem is deciding whether to use them in a curry or in this terrific salad. Serve it with lettuce cups or lea