Yum Makheua Yao Kai Dao (Grilled Aubergine Salad with Crispy Egg)
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Ingredients
- 2 large aubergines
- 3 eggs
- 2 shallots, finely sliced
- 2 tbsp vegetarian fish sauce
- 1 fresh lime
- 2 fresh red chillies
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 129 kcal
- Protein
- 8.2 g
- Carbohydrate
- 9.6 g
- of which sugars
- 7.7 g
- Fat
- 4.6 g
- of which saturates
- 1.4 g
- Fibre
- 6.4 g
- Salt
- 1.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Leave to cool slightly, then peel off the skin and tear the flesh into strips.
- 3
Fry the eggs in a little oil for 2 to 3 minutes until the edges are crisp and golden, then quarter.
- 4
Toss the aubergine strips with the shallots and season with the vegetarian fish sauce and lime juice.
- 5
Top with the crispy eggs, scatter with sliced red chillies and coriander, and serve.
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