Burmese Roasted Eggplant Salad
Burmese Roasted Eggplant Salad (khayan dhi pope thote)
serves: 2
takes: 25 mins
This delightful Burmese salad is a complex combination of exciting flavours and textures. The fragrantce of the crispy garlic and fresh cilantro highlight the lovely flavour and texture of smokey roasted eggplants.
I love the crunch of the chopped peanuts and sesame seeds that accent the creaminess of the eggplant. This salad is lightly dressed with garlic oil, fish sauce and lime juice.
ingredients
3 Asian long eggplants
1 large shallot, thinly sliced, placed in cold water
3 garlic cloves, thinly sliced
1 1/2 tablespoons peanut oil
1/2 teaspoon toasted sesame seed oil
1-2 minced Thai chiles to your taste
garnishes
1 1/2 teaspoon dried shrimp, pounded *
1 1/2 teaspoon toasted sesame seeds
1 1/2 teaspoon roasted peanuts, chopped
small handful of fresh cilantro leaves, coarsely chopped
1/2 fresh lime, juiced
1 teaspoon sugar (date palm if available)
2-4 teaspoons fish sauce to your taste
*if available use smoked dry shrimp
method
You can either grill the eggplants on a barbecue which is my preference for added smokiness flavour, or roast on a flat sheet in the oven. I use tin foil under the eggplants for easier cleanup.
Be sure and prick the eggplants with a knife to prevent them from bursting during cooking.
Place under a hot grill or on a hot barbecue for 10-20 minutes turning them occasionally. Be sure to let the skin colour and char. While the eggplants are grilling, make the crispy garlic and oil. Heat the oil in a small saucepan and fry the garlic until golden and aromatic. Remove with a slotted spoon and cool. Place drained and patted dry shallots in a bowl.
When the eggplants are ready, cool a little until they can be handled. Peel the outer charred skin revealing the luscious soft eggplant meat inside. Place the flesh in a medium sized glass bowl.
Mix in 1 tablespoon of the frying oil and the garnishes. Taste and adjust the seasoning so there is a balance of salty, hot, sweet and sour.
Serve while the salad is still a little warm.
serves: 2
takes: 25 mins
This delightful Burmese salad is a complex combination of exciting flavours and textures. The fragrantce of the crispy garlic and fresh cilantro highlight the lovely flavour and texture of smokey roasted eggplants.
I love the crunch of the chopped peanuts and sesame seeds that accent the creaminess of the eggplant. This salad is lightly dressed with garlic oil, fish sauce and lime juice.
ingredients
3 Asian long eggplants
1 large shallot, thinly sliced, placed in cold water
3 garlic cloves, thinly sliced
1 1/2 tablespoons peanut oil
1/2 teaspoon toasted sesame seed oil
1-2 minced Thai chiles to your taste
garnishes
1 1/2 teaspoon dried shrimp, pounded *
1 1/2 teaspoon toasted sesame seeds
1 1/2 teaspoon roasted peanuts, chopped
small handful of fresh cilantro leaves, coarsely chopped
1/2 fresh lime, juiced
1 teaspoon sugar (date palm if available)
2-4 teaspoons fish sauce to your taste
*if available use smoked dry shrimp
method
You can either grill the eggplants on a barbecue which is my preference for added smokiness flavour, or roast on a flat sheet in the oven. I use tin foil under the eggplants for easier cleanup.
Be sure and prick the eggplants with a knife to prevent them from bursting during cooking.
Place under a hot grill or on a hot barbecue for 10-20 minutes turning them occasionally. Be sure to let the skin colour and char. While the eggplants are grilling, make the crispy garlic and oil. Heat the oil in a small saucepan and fry the garlic until golden and aromatic. Remove with a slotted spoon and cool. Place drained and patted dry shallots in a bowl.
When the eggplants are ready, cool a little until they can be handled. Peel the outer charred skin revealing the luscious soft eggplant meat inside. Place the flesh in a medium sized glass bowl.
Mix in 1 tablespoon of the frying oil and the garnishes. Taste and adjust the seasoning so there is a balance of salty, hot, sweet and sour.
Serve while the salad is still a little warm.
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