Silky Burmese-Style Eggplant

Name: Silky Burmese-Style Eggplant
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 2 lb. Asian eggplant; 1 large egg; 1 1/2 tbsp. vegetable oil; 1 dried red chile; 1 shallot; salt; 1 tbsp. minced mint; 1 tbsp. minced cilantro

Published: Apr 16, 2012

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Yields:

4 serving(s)

Cook Time:

20 mins

Total Time:

1 hr 20 mins

Cal/Serv:

123

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Naomi Duguid came across this dish at a guest house in Mrauk U, a beautiful ancient capital in far western Burma. The custardy eggplant was served as part of a meal alongside rice, salads, and curries.

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Ingredients

2 lb. Asian eggplant
1 large egg
1 1/2 Tbsp. vegetable oil
1 dried red chile
1 shallot
salt
1 Tbsp. minced mint
1 Tbsp. minced cilantro

Directions

1. Step 1Preheat the oven to 450 degrees F. Prick the eggplants all over and transfer them to a rimmed baking sheet. Roast for 50 minutes, until the eggplants are very soft. Let cool to warm. Halve the eggplants lengthwise and scoop the soft flesh into a bowl. Using a fork, beat in the egg until the mixture is fluffy.
2. Step 2In a large nonstick skillet, heat the oil. Add the chile and shallot and cook over moderately high heat for 30 seconds. Add the eggplant mixture and cook, stirring constantly, until very smooth, 1 minute. Season with salt and transfer to a bowl. Discard the chile. Top the eggplant with the herbs and serve.
  
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