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Salad · Thai

Yum Makheua Yao (Grilled Aubergine Salad)

25 min Serves 4 ~71 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 2 large aubergines
  • 2 shallots, finely sliced
  • 2 tbsp vegetarian fish sauce
  • 1 fresh lime
  • 1 tsp palm sugar
  • 2 fresh red chillies
  • 10 g fresh coriander, chopped

Nutrition (per serving)

Calories
71 kcal
Protein
2.7 g
Carbohydrate
10.4 g
of which sugars
8.7 g
Fat
0.4 g
of which saturates
0 g
Fibre
6.4 g
Salt
1.29 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Grill or griddle the whole aubergines for 15 to 20 minutes, turning occasionally, until the skin blisters and the flesh is completely soft.

  2. 2

    Leave to cool slightly, then peel off the skin and tear the flesh into strips.

  3. 3

    Toss the aubergine strips with the shallots.

  4. 4

    Mix the vegetarian fish sauce, lime juice and palm sugar, and pour over the salad.

  5. 5

    Scatter with sliced red chillies and fresh coriander and serve.

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