Chefs' Recipes

Palisa Anderson’s yum makeua (grilled eggplant salad with prawns)

Fire up the barbecue for maximum flavour.
Grilled eggplant salad with prawnsKara Rosenlund
1H 15M

“This eggplant salad has to be my all-time favourite – again, so simple and so effective,” says Anderson. “There are a few steps to this, but you could easily make the elements ahead of time and assemble when you’re ready to eat. There are a few different variations on this salad, some with nam prik pao (Thai chilli jam), and while I love that too, this is a great version that can be easily made with few ingredients on hand, and perhaps a few soft herbs from the garden, and eaten just as quickly. The best way to grill the eggplant is over charcoal on a barbecue, but they can also be grilled in the oven or charred on a gas stove.”


Chilli-lime dressing


1.Preheat a barbecue to medium. Grill eggplant, turning occasionally, until blackened and slightly yielding (20-30 minutes; skin should peel back without taking too much flesh and reveal a centre that’s a soft but intact, and smoky but not burnt). Cool, peel and slice horizontally into 5cm-thick pieces.
2.Meanwhile, cook eggs in a saucepan of boiling water until medium-soft (6½ minutes). Remove, cool completely in cold water, peel and halve.
3.For dressing, whisk lime juice, fish sauce and palm sugar in a bowl until sugar dissolves. Season to taste and add chilli.
4.Poach prawns in a saucepan of simmering water over medium heat until just translucent (1 minute). Remove with a slotted spoon, drain, and place in a large bowl. Add chicken to water and poach until cooked (3 minutes). Drain, separate with a fork and add to prawns. Add onion, coriander and shallot, and toss to combine.
5.Toss eggplant, prawns and chicken in a bowl with dressing, eggs, mint and chilli, and serve scattered with shrimp.

Green eggplant are available from Asian grocers; substitute purple Japanese eggplant.

Drink suggestion: Golden, bottle-aged riesling. Drink suggestion by Max Allen.


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