My F&W
quick save (...)
Silky Burmese-Style Eggplant
© John Kernick

Silky Burmese-Style Eggplant

  • ACTIVE: 20 MIN
  • SERVINGS: 4 side-dish servings

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.

  1. 2 pounds Asian eggplant
  2. 1 large egg, lightly beaten
  3. 1 1/2 tablespoons vegetable oil
  4. 1 dried red chile
  5. 1 shallot, minced
  6. Salt
  7. 1 tablespoon minced mint
  8. 1 tablespoon minced cilantro
  1. Preheat the oven to 450°. 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. In 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.

One Serving: 123 cal, 7 gm fat, 0.8 gm sat fat, 14 gm carb, 8 gm fiber, 4 gm protein.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.