Yam makuea yao

Method

1. 1 Grill whole long eggplants over high heat for 12 minutes, or until the skin is charred and the eggplant has shrunk.
2. 2 Grilling, not boiling, over direct heat gives the eggplant its smoky flavor, which is what makes this yam dish so special.
3. 3 Peel off the burnt skin, then tear the eggplant flesh into long strips and let it drain for 10 minutes.
4. 4 Boil the shrimp and minced pork for 3 minutes, then let them cool.
5. 5 Prepare the dressing by mixing fish sauce, lime juice, sugar, and crushed chili peppers, then mix it with the eggplant, shrimp, and shallots.
6. 6 Sprinkle with fresh herbs and coarsely crushed roasted peanuts immediately upon serving.