In Myanmar, eggplant is the king of vegetables, or fruits more accurately. Luke says when choosing eggplant, opt for the elongated Asian-style ones, which are perfect for chargrilling.
- 4 Japanese eggplants
- 2 red shallots, finely sliced
- 1 tsp fried garlic chips
- 1 tbsp dried shrimp, pounded
- 1 tsp crushed roasted peanuts
- 1 tsp fried red shallots
- 1 tsp toasted sesame seeds
- 1 tbsp garlic oil
- 1 tsp fish sauce
- 1 handful coriander, torn
- ½ lime, juiced
- grilled prawns, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Pierce the eggplants with a sharp knife to stop them from bursting on the grill.
Heat a chargrill over medium. Grill the eggplants for 10 minutes, each side, or until charred.
Set aside to cool slightly. Cut in half lengthways. Using a spoon, scoop out the flesh and place in a mixing bowl. Discard the charred skin.
In the same mixing bowl, add the red shallots, garlic chips, dried shrimp, peanuts, fried red shallots and sesame seeds. Season with salt and pepper. Add the garlic oil and fish sauce. Add the coriander and lime juice. Toss to combine.
Transfer the salad to a serving plate. Top with grilled prawns and garnish with coriander.