Burmese Roasted Eggplant Salad - Khayan Thee 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

Directions:

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.