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Yam Ma-Kua Yao

Thai Grilled Long Eggplant
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Course Appetizer, Main Course, Side Dish
Cuisine thai

Ingredients
  

  • 1 long green eggplant
  • 1/4 cup ground chicken boiled
  • 1 egg boiled, peeled and cut
  • 1 tablespoon dried shrimp
  • 1/4 cup shallots thinly sliced
  • 2 Birds eye chili
  • 2 garlic cloves
  • 1/2 long red chili sliced thin
  • 1 coriander root & leaves
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar

Instructions
 

  • Grill the eggplant until the skin is black and charred. After cooling, remove the skin. Cut into 1 inch pieces and arrange on serving platter.
  • Add birds eye chili’s, garlic cloves and coriander root into mortar and pound until you get a thick paste.
  • Add fish sauce, lime juice and sugar to mortar and mix together. Set aside in small bowl. (I used a mortar and pestle A LOT today…a fun way to let your aggression’s out 🙂 ).
  • Top eggplant with cooked ground chicken
  • Arrange egg on chicken and garnish with long red chili slices and shallots.
  • Pour mortar mixture onto the dish and sprinkle dried shrimp on top.
  • You can garnish with cilantro leaves and lettuce (optional).