This recipe was one of my favourites from Myanmar month, but I didn't get time to share it that month so here it is, a little late. I made this dish a couple of hours in advance before a dinner party and left it sitting on the bench so that it would be room temperature (rather than chilled in from the fridge) when I served it. Evertime I walked past where it was sitting on the bench I got this divine waft of sesame oil and roasted eggplant and it just smelled so amazing. I couldn't wait to eat it! The smell and taste of this salad are both just wonderful, plus it's very quick and easy to make.
Burmese Eggplant Salad (Khayan Dhi Pope Thoke)
2 large eggplants
1 tbsp toasted sesame oil
1 tbsp vegan fish sauce
1 tbsp light soy sauce
1 green chilli, de-seeded and chopped
1 clove garlic, crushed
Juice of 1 lime
1 large (or 2 small) shallot, white and green parts chopped
Fried shallots, to garnish (optional)
1. Heat oven to 180 degrees. Pierce eggplant skin a few times with a fork. Lightly oil a baking tray or dish and bake eggplants on it for 20-30 minutes, turning the eggplant over once about halfway through. The eggplant should be soft and the skin easy to peel off.
2. Cool the eggplants and then peel the skin off. Chop the roasted flesh roughly and put in a bowl (try to catch all the juices as well).
3. Add the sesame oil, vegan fish sauce, soy sauce, green chilli, crushed garlic and lime juice to the eggplant and mix well. Season with pepper. Taste to check seasoning, and add a little extra of whatever you think it needs more of.
4. Stir through the chopped shallots. If you like, sprinkle with some fried shallots (pictured in the second photo, but not in the first) immediately before serving.
Can serve either warm with rice (serves 4), or room temperature as a side salad (serves 6).
Last December I featured vegan recipes from Myanmar (Burma).
Check out my other Burmese recipe posts: