Yum Makua Yao (Grilled Eggplant Salad with Minced Pork) – A Bright, Smoky Thai Favorite

Yum Makua Yao brings together smoky grilled eggplant, savory minced pork, and a punchy lime-fish sauce dressing. It’s light yet satisfying, fresh but boldly flavored. You get a mix of soft eggplant, juicy pork, and crisp herbs in every bite.

If you love Thai salads with a balance of sour, salty, sweet, and spicy, this dish will hit the spot. It’s quick to prepare, great warm or at room temperature, and perfect for a weeknight meal.

What Makes This Recipe So Good

• Bold flavors, simple ingredients: Lime juice, fish sauce, and a touch of sugar create a classic Thai balance without fuss.
• Smoky and savory: Grilling the eggplant gives it a subtle char that pairs beautifully with seasoned minced pork.
• Flexible heat level: Adjust the chilies to make it mild, medium, or fiery.
• Fresh herbs for brightness: A handful of cilantro and green onions makes the salad lively and aromatic.
• Light but satisfying: It’s a lower-carb dish with plenty of flavor, protein, and veggies.

What You’ll Need

• Asian eggplant (2–3 medium) or 1 large globe eggplant
• Minced pork (200–250 g / about 1/2 lb)
• Shallots (2 small), thinly sliced
• Garlic (2 cloves), minced
• Thai bird’s eye chilies (1–3), finely chopped, or to taste
• Fresh cilantro (small handful), chopped
• Green onions (2), sliced
• Fresh mint (optional, small handful), torn
• Lime juice (2–3 tablespoons), freshly squeezed
• Fish sauce (1.5–2 tablespoons)
• Palm sugar or brown sugar (1–2 teaspoons), adjust to taste
• Neutral oil (1 tablespoon) for cooking pork
• Optional add-ins: cherry tomatoes (halved), toasted rice powder (khao khua), cucumber slices for serving

How to Make It

1. Char the eggplant: Grill whole eggplants over medium-high heat until the skin blisters and the flesh turns soft, about 10–15 minutes. You can also broil or roast at high heat, turning occasionally, until nicely charred.
2. Steam and peel: Transfer the hot eggplants to a bowl and cover for 5 minutes. This loosens the skin. Peel off the skin and discard. Roughly tear or slice the flesh into bite-size pieces. Set aside.
3. Cook the pork: Heat oil in a pan over medium heat. Add garlic and cook until fragrant, 30 seconds. Add minced pork and cook, breaking it up, until no longer pink and lightly browned.
4. Add the aromatics: Stir in sliced shallots and cook 1 minute to soften slightly. Remove from heat and let the pork cool for 2–3 minutes so it doesn’t wilt the herbs too much.
5. Make the dressing: In a bowl, whisk lime juice, fish sauce, sugar, and chopped chilies. Taste and adjust. You want a bright balance: tangy first, then salty, with just enough sweetness to smooth the edges.
6. Toss the salad: In a large bowl, combine grilled eggplant, warm pork mixture, cilantro, green onions, and mint (if using). Pour over the dressing and gently toss to coat. Add cherry tomatoes if you like.
7. Finish and serve: Taste again and tweak the seasoning with more lime or fish sauce. Sprinkle with toasted rice powder for a nutty crunch if you have it.Serve warm or at room temperature, with cucumber or steamed rice.

Storage Instructions

• Refrigeration: Store leftovers in an airtight container for up to 2 days. The flavors deepen by day two.
• Reheating: This salad is best enjoyed slightly warm or room temp. Reheat gently in a skillet just to take the chill off, or let it sit out for 15–20 minutes before serving.
• Avoid freezing: Eggplant turns mushy and watery after freezing, so enjoy it fresh.
• Keep herbs fresh: If making ahead, store the dressing separately and toss with fresh herbs right before serving.

Health Benefits

• Rich in fiber: Eggplant adds fiber that supports digestion and keeps you fuller longer.
• Lean protein: Minced pork provides protein; you can choose a lean cut to reduce saturated fat.
• Vitamins and antioxidants: Herbs, shallots, and chilies bring vitamin C and antioxidant compounds.
• Balanced meal option: Serve with brown rice or lettuce cups for a satisfying, nutrient-dense plate.
• Low added sugar: Only a small amount of sugar is used to balance the dressing.

Common Mistakes to Avoid

• Under-charring the eggplant: The smokiness is key. Don’t rush the grilling; you want that blistered skin and soft flesh.
• Overcooking the pork: Dry pork ruins the texture. Cook just until no longer pink, then remove from heat.
• Skipping the taste test: Thai salads depend on balance. Taste and adjust the dressing before tossing.
• Dressing too early: If you’re serving later, keep dressing separate to prevent sogginess.
• Too much heat without balance: If you add lots of chilies, increase lime and a touch of sugar to keep harmony.

Variations You Can Try

• Chicken or turkey: Swap minced pork for ground chicken or turkey for a leaner profile.
• Pescatarian: Use cooked shrimp or flaked grilled fish. The smoky eggplant pairs well with seafood.
• Vegetarian: Skip the pork and add crispy fried tofu or mushrooms. Use soy sauce and a splash of soy-based “fish” sauce to keep the flavor profile.
• Herb-forward: Double the mint and cilantro for a fresher, greener salad.
• Extra crunch: Add toasted rice powder or crushed roasted peanuts for texture.
• Milder version: Replace bird’s eye chilies with sliced mild red chilies or chili flakes for gentle heat.

FAQ

Can I roast the eggplant instead of grilling?

Yes. Roast whole eggplants at 450°F (232°C) until the skin is deeply blistered and the flesh collapses, about 25–35 minutes depending on size.

Broiling also works well for added char.

What if I don’t have fish sauce?

You can use soy sauce with a little extra lime juice and a pinch of salt. It won’t taste exactly the same, but it will still be delicious. For a more authentic flavor, look for a quality fish sauce next time.

How spicy should this be?

It’s up to you.

Traditionally, it’s medium to hot, but you can start with half a chili and add more to taste. Remember, acidity and a touch of sweetness help balance the heat.

What kind of eggplant works best?

Asian eggplants are ideal because they’re tender and less bitter. A large globe eggplant also works—just cook it long enough to soften the interior and develop char.

Can I make it ahead?

You can grill the eggplant and cook the pork a few hours ahead.

Keep the dressing and herbs separate, then toss everything together right before serving for the best texture and flavor.

Is there a good side dish to serve with it?

Steamed jasmine rice, sticky rice, or a simple cucumber salad are great companions. Lettuce leaves also make a fresh, crunchy wrap.

How do I keep the eggplant from getting watery?

After grilling and peeling, let the eggplant rest in a colander for a few minutes to drain excess moisture. Toss gently so you don’t break it down too much.

Can I use a grill pan?

Absolutely.

A cast-iron grill pan over high heat will give good char marks and smoky flavor. Turn the eggplant often for even cooking.

Final Thoughts

Yum Makua Yao is a simple dish with big personality: smoky eggplant, savory pork, bright lime, and herbs that bring it to life. It’s quick enough for a weeknight, special enough for guests, and endlessly adaptable.

Once you learn the balance of the dressing, you can tweak it to your taste every time. Keep it warm, keep it fresh, and enjoy every bold, citrusy bite.