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Grilled Eggplant Salad Recipe
(khayanthee thoke)
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RECIPES OF BURMA
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Ingredients : |
| 2 |
Large eggplants (aubergines) |
| 6 cloves |
Garlic, sliced |
| 2 pieces |
Bird's-eye chili, finely sliced |
| 2 tbsp |
Onion, soaked in water, finely sliced |
| 2 tbsp |
Peanut oil |
| 2 tbsp |
Peanuts, roasted and chopped |
| 1 tbsp |
Sesame seeds, toasted |
| 2 tsp |
Fish sauce |
| 2 tbsp |
Coriander leaves (cilantro) |
Method :
- Rinse the eggplants and grill them over charcoal fire till
skin is slightly charred.
- Allow to cool and discard skin and mash up the flesh.
- Heat oil in wok, add garlic and deep-fry till crisp, then
remove with slotted spoon, retain the oil.
- Put eggplant, onion, garlic, peanuts, sesame seeds, chili
and fish sauce in a bowl.
- Add one teaspoon of the garlic-infused oil and mix well.
- Garnish with coriander (cilantro) leaves, and serve .
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Asian Melting Pot
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| NOTE: If charcoal fire
is not available, bake or cook under grill (broil) till soft. |
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