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Yum Makua Yao: Thai roasted Eggplant salad


A wonderful Thai salad made with Thai green eggplant (they are the size of a ping pong ball with white and green stripes). This salad is eaten luke warm as a side dish. We serve it with the lunch buffet at the restaurant of Eco-Logic Thailand.


 

Yum Makua Yao: Thai roasted Eggplant salad

Prep time: 30 minutes Cook time: 20 minutes Total time: 50 minutes Serves: 2-4 portions


INGREDIENTS

  • 500 grams Thai green eggplants (or the purple aubergine)

  • ½ cup cilantro

  • 2 spring onions

  • 1 shallot

  • 2 Thai red birds' eye chilies

  • 2 limes

  • 1 garlic clove

  • 1 teaspoon brown sugar

  • 1 tablespoon homemade vegan fish sauce, (you can replace it with soy sauce)

  • oil, salt and pepper for seasoning

EQUIPMENT

  • Roasting pan (or wok)

  • cooking brush

  • Bowl for mixing

  • Serving plate or bowl

PREPARATION

  • Make the vegan fish sauce,

  • Chop the cilantro

  • Chop the spring onions finely

  • Deseed and mince the Thai chillies

  • Juice the limes

  • Mince and crush the garlic

  • Cut the shallot in thin half mooned pieces.

  • Quarter the Thai eggplants (or slice the aubergines in strips)

  • Brush the eggplant with some oil, and season with salt and pepper.

  • Place the eggplant strips into a roasting pan and roast the eggplant for about 15-20 minutes until the eggplants are browned and soft.

  • Let the eggplants cool down

METHOD

  • In a small bowl add the shallots, the chilies, cilantro, spring onions, lime juice, garlic, sugar and vegan fish sauce.

  • Mix well

  • When the eggplant are cool downed a bit, place them on a serving plate

  • Add the dressing and toss it together

Serve with with rice.

 

This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.


Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!


A MEAL WITH A VIEW.


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