Ingredients

• 1 - medium eggplant
• 5 - medium cooked shrimp
• 2 tbsps - minced pork (or chicken, meat)
• 1/4 cup - chopped tomatoes
• 1 tbsp - chopped shallots
• 1 tbsp - chopped fresh coriander
• 2 tbsps - spring onion, sliced finely
• 2 tbsps - unsalted roasted peanuts
• 2 or 3 - dried red-hot chillies, cut into small pieces.
• 1/2 tsp - sugar
• 2 tsps - fish sauce or salt to taste
• 3 tsps - lemon juice

How to Make Yum Makhua Yao

• With a fork, make holes all over the eggplant. Broil it in the oven until soft, remove and peel the skin
• Then cut it into bite-size pieces (approx. 1 cup).
• Put the pieces on a platter or large plate over a bed of lettuce and set aside.
• Chop the shrimp.
• Heat the chicken stock in a pan and add the shrimp and minced pork.
• Cook well, remove and pour into a large bowl.
• Add the shallots, chillies, fish sauce, lemon juice, sugar, tomatoes and spring onions.
• Mix well and season to taste.
• Pour the mixture over the eggplant and serve at room temperature