Spicy Eggplant Salad (Yam Makeua Yao)

  • charcoal and some wood chips or twigs
  • 4 Asian eggplants
  • 4 jalapeno or banana chillies
  • 10-15 Thai chillies (bird's eye chillies), finely chopped
  • Juice of 2 limes, (to taste)
  • 2-3 Tbs. fish sauce, (to taste) 
  • 2-3 tsp. sugar, (to taste)
  • 2 shallots, thinly sliced
  • 1/4 lb. small fresh shrimp, shelled 
  • 1 hard-boiled egg, cut into small wedges
  • A small handful of  cilantro sprigs
  1. Light a charcoal brazier or BBQ with a few wood pieces such as eucalypt.
  2. Mix together the diced bird's eye chillies, lime juice, sugar and fish sauce.
  3. Cook the shrimp briefly in boiling water for 30 seconds.
  4. Place the eggplants and the larger chillies on an open griddle over the coals and add some wood chips or twigs to produce some smoke. Turn the veges as they cook .
  5. When cooked peel off any charred skin and cut the egg plant into 3 cm x 3m pieces. 
  6. Place the cut eggplants on a serving dish and top with the sliced shallots.
  7. Cut the chillies into long strips and arrange these on the plate of eggplant and top off with the shrimp and egg wedges.
  8. Pour on the prepared sauce and garnish with the cilantro.