Spicy Mesquite-Grilled Eggplant Salad – Yum Makeua Yao

Ingredients

◦ mesquite charcoal and a handful of mesquite wood chips
◦ 4 eggplants throughout Asia
◦ 4 jalapeno peppers or Ash
◦ 10-15  Thai Chile (bird pepper), finely chopped
◦ juice about 2 lemons, taste
◦ 2-3 tablespoons. Fish sauce (nahm bplah), flavor
◦ 2-3 teaspoons. Sugar, to taste
◦ 2 shallots, thinly sliced
◦ 1 / 4 kg small fresh shrimp, peeled and butterfly
◦ 1 hard boiled egg, sliced small (6-8 units)
◦ a handful of short sprigs of cilantro


After a game in a furnace grate and the taste of mesquite wood chips. As expected, reduction in the coals, that round eggplant and peppers. Take a hot and sour sauce by mixing pieces of Thai chile, lime juice, fish sauce and sugar. Let stand for flavors to blend and mix.


Prepare remaining ingredients. Blanch shrimp in boiling water for 30 seconds to cook. Drain well and set aside.

Grill the eggplant and peppers all the warmth of Mesquite, stirring occasionally, until slightly burnt on the outside and soft. A strong smoky flavor, add damp wood chips, coals and cover the grill pan after each round.


Enter the grilled eggplant and peppers in a paper bag for a few minutes to steam. Once cooled enough to handle, remove the burnt skin, thin outer membrane. Cut each eggplant in half crosswise into pieces about 1 1 / 2 inches long, the length of each segment and each half into strips of 2-3, depending on the size of the eggplants. Place on a serving plate and spread the chopped chives on top.


Cut the skin, cut the peppers into thin strips. Do not remove the seeds if you want an extra spicy salad. Arrange in an attractive design on the eggplant and top with shallots and cooked shrimp.


Taste and adjust the hot sauce of lime so that once sour and salty with a touch of sweetness. Spoon evenly over salad. Garnish with egg slices and cilantro. Serve at room temperature. 6-8 servings.