Like many, I despised eggplants as a kid but approach them with much love as a grownup. My tastebuds now go crazy for its buttery and luscious texture which I once thought was just mushy and tongue-itching. I am thankful that I changed.
Not all eggplants are grilled or fried. These are braised till fork-tender in a sweet gravy of caramelized onions, garlic and minced dried shrimps, seasoned with fishsauce, lemongrass and whole green chilies. This beautiful sweet-umami concoction of eggplants and dried shrimps is simply lip-smacking.
An essential step in this recipe would be to make the rice because not a single drop of the sauce should go wasted.
Serving: 2 – 3 people
Prep Time: 30 minutes
- 3 medium eggplants or 1 large eggplant, quartered into 3 inch wedges
- ½ cup onion, thinly sliced
- 5 cloves of garlic, minced
- 3 tbsp. dried shrimp, soaked in warm water till soft, then minced
- 3 tbsp. of vegetable oil
- 2 lemongrass stalks, lightly pounded
- 1 tsp. paprika
- 1.5 tbsp. fish sauce
- 2 green onions stalks, chopped
- 4 – 5 whole green chilies
- Heat the vegetable oil and stir fry the onions and garlic till evenly browned.
- Stir in the paprika.
- Cook the minced dried shrimps till caramelized.
- Add the lemongrass and 2 tablespoons of water to get a smooth paste.
- Add the eggplants and season with fish sauce.
- Mix well till eggplant pieces are well coated with sauce.
- Add about 1/2 cup of water and slowly braise the eggplants while covered.
- Carefully stir one time around 5 minute mark, making sure all eggplants are soaking up the sauces. There is a tendency to mush the eggplants if you do it at a later time.
- Cook for 8-10 minutes until eggplants are soft.
- When the oil returns to the surface, turn the heat off.
- Garnish with green onions and fresh chillies.
Burmese language lesson
- Kha-Yan-Thee Hnut
- Kha-Yan-Thee -> Eggplants
- Hnut -> Braising/Braised