Yam Makrua Yaw (Grilled Long Brinjal (Eggplant) Salad)

    40 mins

    This is one of my favourite salads to make if I happen to start some charcoal. It is very simple, but has complex smoky flavours imparted from the charcoal. Makrua Yaw (a slender, long, green variety of brinjal) is ideal for this salad as it cooks evenly, but feel trying other varieties. I used steamed squid in this recipe, but is equally delicious with other meats, or even just vegetarian.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 4 

    • 300 grams Makrua Yaw (about 3), or other brinjal
    • 3 teaspoons palm sugar
    • 2 each limes, juiced
    • 2 Tablespoons fish sauce
    • 5 each Thai chillies
    • 1 Tablespoon chopped garlic
    • 5 each cherry tomatoes, halved
    • 100 grams steamed squid, sliced
    • 2 tablespoons Chinese celery, sliced

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Slowly grill the brinjal over medium heated charcoal. Turn the brinjal occasionally so the entire length is feels soft and the skin turns dark brown or black. Remove the brinjal and let cool to room temperature.
    2. Meanwhile, mix the palm sugar, lime juice, chillies, fish sauce and garlic until the palm sugar is dissolved.
    3. When the brinjal is cooled off a bit, it should firm up slightly enough to peel the skin. Remove and discard the ends if they are hard. Slice the brinjal into 3cm lengths.
    4. Gently toss the brinjal, dressing, tomatoes, steamed squid and chinese celery together. Taste the salad and adjust the flavours to your liking. Arrange on a plate.

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