Wednesday, August 21, 2013

Burmese Roasted Eggplant Salad - Khayan Dhi Pope Thoke

Burmese Begoon Pora
For all you eggplant lovers out there, here is a quick and easy hand-mixed salad, ideal for a hot summer day. It is perfect served as part of a Burmese meal with Basmati rice or as a starter with pita triangles.

The Ingredients
Ingredients, clockwise from top right:

1 large eggplant, sprinkled with toasted white sesame seeds
1 tsp. dried shrimp floss
1 lime, juiced
2 stalks green onions, sliced
2 red shallots, diced
1 hot red chili pepper, diced
1 Tbsp. dark sesame seed oil
1 Tbsp. Thai fish sauce
1 tsp. deep fried diced garlic

Not shown:
salt to taste
1 tsp. vegetable oil
1 Tbsp. roasted & unsalted peanuts, chopped


  1. Preheat oven to 400°F.
  2. Set aside some green onions, shallots, chili pepper & peanuts for garnishing.
  3. Using a fork, pierce eggplant evenly all over & rub with vegetable oil.
  4. Place eggplant in an oven-proof glass dish & roast at 400°F for 20-30 minutes or until soft, turning once.
  5. Remove from oven and set aside to cool.
  6. Peel skin from eggplant & discard, scoop flesh into a mixing bowl and combine with remaining ingredients.
  7. Adjust seasonings to get a balance of salty & sour flavours and garnish with reserved items.

Serve warm with steamed Basmati rice. 

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