Roasted eggplant salad with cilantro and lime (Yum makeua yao) from Quick & Easy Thai: 70 Everyday Recipes (page 126) by Nancie McDermott

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cvgardening on July 11, 2020

    The method of cooking the eggplant skin-side down (cut side up) on a grill (I used a stove top ridged griddle) was new to me. I had my doubts but the eggplant cooked up just tender and not mushy. The cut up pieces of eggplant absorbed just enough of the delicious sauce to be flavorful but not soggy. Definitely a hit. I added cold bay shrimp to make it into a main dish salad.

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