The Burmese Roasted Eggplant Salad is a common dish throughout Myanmar. The locals usually eat at places known as ‘tea shops’ or ‘tea houses’, which specialize in all the traditional foods of Myanmar at incredibly low prices.
As a foreigner it’s not too difficult to have a meal at these places. Often, all the dishes the restaurant has are already prepared and displayed at a counter, and you just have to point to the dishes you want.
When I traveled to Inle Lake, I took a cooking class with Mr.Min’s Cooking School. I was taught the traditional way of making a roasted eggplant salad, which is simple and uses few ingredients.
What You Need: Makes Roughly 4 Servings
2 Medium Sized Eggplants
5 Cloves of Garlic
1 Medium Sized Shallot – cut into slices
1 Cup of Chopped Spring Onions
Coconut Oil or a similar oil
2 Teaspoons Fish Sauce
2 Teaspoons Lime Juice
- Cut the two eggplants in half and rub with coconut oil and salt and pepper. Place them into a roasted pan or fold inside tinfoil to roast until cooked thoroughly. Add the cloves of garlic whole to roast as well.
- In a small bowl, add the fish sauce and lime juice, as well as some black pepper and salt, and mix thoroughly.
- When the eggplants have finished roasting, set them aside to cool completely. When cooled, remove the skins. I use a fork to do this so that it shreds the eggplant while removing it from the skins.
- Mash the roasted garlic into the shredded eggplant.
- Add the sliced shallot and spring onions and mix thoroughly.
- Drizzle the sauce over the top, making sure to spread it evenly and mix.
- Serve Cold