Yam Makeua Yang

9 ingredients
11 steps

Ingredients

  • 1 1/2 pounds long narrow Asian eggplants (about 5 to 6 medium)
  • 1/2 cup thinly sliced shallots (about 2 large), separated into rings
  • 1/2 cup coarsely torn Vietnamese coriander leaves, or 1/4 cup coarsely torn regular fresh coriander leaves and 1/4 cup chopped fresh mint leaves
  • 6 tablespoons fresh lime juice
  • 3 tablespoons Asian fish sauce (preferably naam pla)
  • 1/4 teaspoon sugar
  • 1/2 to 1 small fresh red or green Thai (bird) chile or serrano chili, minced (wear rubber gloves)
  • 1 head Bibb lettuce, separated into leaves, rinsed, and spun dry
  • Thai Sticky Rice or Thai Jasmine Rice

Directions

  1. 1
    Preheat broiler.
  2. 2
    Cut eggplants diagonally into 1/4-inch-thick slices, discarding stem ends.
  3. 3
    On a lightly oiled large baking sheet arrange slices in one layer and broil 4 to 6 inches from heat until golden, about 8 minutes.
  4. 4
    Turn slices over and broil until golden, about 8 minutes.
  5. 5
    Cool eggplant slices slightly and chop coarse.
  6. 6
    In a bowl combine eggplant, shallots, and Vietnamese coriander (or alternative).
  7. 7
    In a small bowl stir together lime juice, fish sauce, sugar, and chili and pour dressing over eggplant.
  8. 8
    Toss mixture well and let stand 30 minutes to blend flavors.
  9. 9
    Arrange lettuce on a plate, overlapping leaves, and mound eggplant on tip.
  10. 10
    Serve eggplant with rice.
  11. 11
    Lettuce leaves can be used to pick up some salad.

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