Recipe: Grilled Eggplant Salad (Yam Makeua Issaan)

Grilled Eggplant Salad (Yam Makeua Issaan)
Northeast Thailand, Central Laos
Source: Hot, Sour, Salty, Sweet by Jeffrey Alford and Naomi Duguid
Makes about 2 cups; serves 4 to 6

Serve this salad as one of many dishes in a sticky rice or jasmine rice meal or as an appetizer to be scooped up with Thai-Lao Crispy Rice Crackers or other crackers or sticky rice.

1 pound Asian Eggplants (3 long or 5 short)
3 shallots, unpeeled
5 cloves garlic, unpeeled
1 to 2 cayenne chiles, or 2 Anaheim chiles, or 2 small banana or Hungarian wax chiles
2 small or 1 large scallion, trimmed and minced
1/2 cup coriander leaves, coarsely chopped, plus extra whole leaves for garnish
1/4 cup mint leaves, finely chopped, plus extra for garnish
3 tablespoons fresh lime juice
3 tablespoons Thai fish sauce
2 tablespoons Dry-Roasted Sesame Seeds
Salt to taste
1 medium European cucumber, sliced (optional)

Heat a grill or broiler. Prick the eggplants all over with a fork. Grill or broil about 5 inches from the heat, with the oven door closed, until well softened and browned, 10-15 minutes. If grilling, turn the eggplants to expose all side to the heat. Remove from the heat and set aside to cool slightly.

Meanwhile, grill on a fine-mesh rack or broil the shallots, garlic, and chiles, turning often if grilling, until well softened; don't worry if there are some black spots.

Remove from the heat and, when cool enough to handle, peel the garlic, shallots, and chiles in a large mortar or in a blender or food processor and pulse briefly with the grilled flavoring; you don't want a completely smooth puree.

Turn the mixture out into a bowl (if necessary). Stir in the scallions and chopped coriander and mint, then stir in the lime juice and fish sauce. Add the sesame seeds, reserving a few for garnish if you wish. Taste and add a little salt if needed.

Serve the salad in a shallow bowl, garnished with a sprinkling of herbs and, if desired, sesame seeds. If you like, place slices of cucumber around the edge that guests can use to dip through the eggplant.