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grilled eggplants salad on a plate

Spicy Thai Grilled Eggplant Salad

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5 from 1 review

  • Author: Suwanee
  • Total Time: 30
  • Yield: 4 1x
  • Diet: Gluten Free


Spicy Thai Grilled Eggplant Salad with pork or Yam Makeua Yao is a refreshing salad made with grilled Asian eggplant mixed with fresh herbs and seasoned with fresh lime juice and fish sauce. All the Thai flavors are here in one bowl. Simply delicious! 


  • 1 lb Thai, Chinese, or Japanese long eggplant. You can find these eggplants at your local Asian supermarkets. The Thai long green eggplants may be more difficult to find, but the long purple Asian eggplants are perfect for this recipe.
  • 1/4 pound ground pork. (About 1 cup, you can use ground chicken, beef, or tofu)
  • /4 cup dried shrimp
  • 1-4 fresh Thai chili, adjust as needed for spiciness level.
  • 2 shallots, slice long and thin
  • 1 jalapenos pepper for extra crunch and spiciness. Removed the seeds for less heat.
  • 1 large stem of spring onions, chopped small
  • 1/4 cup cilantro, chopped small. Use both cilantro leaves and stems
  • 1 tsp ground white pepper. Black pepper is acceptable as a substitute.
  • 2 tablespoon fish sauce.
  • 2 tablespoons fresh lime juice
  • 1/4 cup peanuts
  • 2 eggs, soft or medium boiled
  • Oil. Just a tiny brush of oil to brush on the eggplant halves before grilling to help prevent the skin of the eggplant from sticking to the grill.


  1. Wash, dry, then cut the long eggplants in half. Lightly brush each side with oil. Grill on high heat for about 3-4 minutes on each side. Look for the grill marks before flipping to the other side. If broiling, place the eggplants on a large baking sheet and broil for 3-4 minutes until charred but not burnt.
  2. Remove the eggplants and leave them to cool at room temperature before slicing them into small pieces. 
  3. Cook the pork on medium heat in a small frying pan until lightly browned. 
  4. Soak the dried shrimp in a small bowl for 5 minutes, drain and set aside for a minute. If using boiled eggs, boil it now for 3-6 minutes until you are happy with the consistency of the egg. (: 
  5. Make the salad by adding the remaining ingredients into a large bowl.
  6. Add the eggplant slices into the salad bowl and mix everything well. Dish the salad into a serving platter, and serve with boiled eggs and jasmine rice. 

Spicy Thai eggplant salad with pork can be served as a side dish or enjoyed as a complete meal. Season with more fish sauce, lime juice, ground white pepper, and even a touch of sugar or sweetener of your choice to balance out the flavor. Enjoy!


  • You can remove the skin of the cooked eggplants if you prefer for a less fibrous taste.
  • If your salad is too salty or sour, try adding a touch of white, brown, or palm sugar to take the edge off the salad.
  • You can use cooked large shrimp then chopped into smaller pieces if you don't care for dried shrimp.
  • For extra vegetables, add bell peppers and sweet, white, or red onion for extra crunchiness.

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  • Prep Time: 15
  • Cook Time: 15
  • Category: Salad
  • Method: Grilling
  • Cuisine: Thai