Burmese Begoon Pora |
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
Directions:
- Preheat oven to 400°F.
- Set aside some green onions, shallots, chili pepper & peanuts for garnishing.
- Using a fork, pierce eggplant evenly all over & rub with vegetable oil.
- Place eggplant in an oven-proof glass dish & roast at 400°F for 20-30 minutes or until soft, turning once.
- Remove from oven and set aside to cool.
- Peel skin from eggplant & discard, scoop flesh into a mixing bowl and combine with remaining ingredients.
- 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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