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Yam makheua yao (grilled aubergine salad)
Yam makheua yao (ยำมะเขือยาว): smoky charred long aubergine with lime, chilli and herbs, vegan with fried tofu
In Bangkok's evening markets, cooks blister long green aubergines straight over charcoal until the skins blacken, then peel them and dress the soft, smoky flesh with lime, chilli, shallot and plenty of herbs. It is a cooling side for grilled meats and sticky rice, or a light lunch on its own. Stalls usually top it with minced pork or dried shrimp and season with fish sauce; here crisp fried tofu and tamari make it vegan. Chef's tip: char the aubergines until they collapse completely and the skin is papery; pulling them off too soon leaves spongy, bitter centres.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the salad
- 4 long auberginesThai green or Asian purple, about 500 g
- 5 ½ oz firm tofucut into 1.5 cm cubes
- 2 tbsp neutral oil
- 2 shallotsthinly sliced
- 2 spring onionssliced
- 1 handful coriander leaves
- 1 handful mint leaves
For the dressing
- 2 cloves garlicfinely chopped
- 3 bird's-eye chilliesfinely chopped
- 3 tbsp lime juice
- 2 tbsp tamari
- 2 tsp sugar
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Method
0/6 doneStep 1: Set 4 long aubergines directly over a gas flame, on a barbecue or under a very hot grill. Turn every few minutes until the skin is blackened all over and the aubergines slump and feel completely soft when pressed, 12–15 minutes.
15 minStep 2: Put them in a bowl, cover and leave for 5 minutes to steam, which loosens the skin.
5 minStep 3: Meanwhile fry 5 ½ oz firm tofu in 2 tbsp neutral oil in a frying pan over a medium-high heat, turning, until golden and crisp on all sides, about 6 minutes. Drain on kitchen paper.
6 minStep 4: Mix 2 cloves garlic, 3 bird's-eye chillies, 3 tbsp lime juice, 2 tbsp tamari and 2 tsp sugar until the sugar dissolves. It should be sharp, salty and hot.
Step 5: Peel the aubergines, keeping the stalks on if you like, and tear the flesh into long strips. Lay on a plate.
Step 6: Spoon the dressing over, then scatter with the tofu, 2 shallots, 2 spring onions, 1 handful coriander leaves and 1 handful mint leaves. Serve warm or at room temperature.
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 6 g
- Carbs
- 13 g
- Fat
- 7 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yam makheua yao (grilled aubergine salad) take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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