Thai-style Grilled Eggplant Salad | Yum Makeua | ยำมะเขือ

Ingredients

• 1 Italian eggplant (or equivalent amount of other types)
• 2 Tablespoons shallot (thinly sliced)
• 1/4 cup mint (coarsely chopped)
• 1/4 cup cilantro (coarsely chopped)
• 1 Tablespoon bell pepper slices
• 1 Tablespoon fish sauce
• 1 Tablespoon lime juice
• 1/2 teaspoon dried chili flakes

Instructions

1. 1

   Slice the eggplant into 1/2 inch pieces.

2. 2

   Brush one side with a mild oil such as canola and grill over medium-high heat with the grill lid closed. Once nice grill marks are visible, flip the eggplant and repeat on the other side.

3. 3

   Once the eggplant are cooked, slice them into halves or smaller bite-sized pieces. You should have roughly 1 cup (if you have more or less, adjust the amounts of the other ingredients accordingly).

4. 4

   Combine the eggplant with the chopped fresh herbs and sliced red bell pepper and dress the salad with the lime juice, fish sauce, and chili flakes.

5. 5

   Taste and adjust the seasonings, adding more fish sauce or lime juice as needed. This salad is best enjoyed while the eggplant is still warm.