Burmese Eggplant Curry
A quick and simple vegetarian recipe, this Burmese Eggplant Curry gets no points for looks but top marks for taste.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
- 4 small eggplants
- 3-4 shallots finely chopped
- 3 medium tomatoes diced and seeds removed
- 2 cloves garlic chopped
- ½ tsp turmeric powder
- 3 tsp fish sauce
- ½ tsp salt
- 1 ½ tsp chilli powder
- 1 tbsp dried shrimp powder
- 2 heaped tsp roasted crushed peanuts
- 2 tsp Burmese jaggery syrup substitutes: palm sugar or brown sugar
- 2 tbsp sunflower oil
- 1-2 cups cold water
Wash and dry the eggplants. Slice down the centre of each eggplant from bottom to top, leaving the top section intact. The eggplant should look like it does in the image above. Allow to soak in water.
Place the shallots, tomatoes, garlic, crushed peanuts, fish sauce, jaggery or sugar and spices to a mixing bowl and stir until all the sauces and flavours have mixed through completely.
Remove the eggplants from the water and stuff with the shallot/tomato mixture. Place in a large wok or frypan and cover with any remaining mixture.
Drizzle with sunflower oil and water, then cover and place over a medium low heat. Avoid lifting the lid while cooking.
Cook for approximately 30 mins until the eggplants are soft and the liquid has mostly evaporated. You’ll be able to hear when the eggplants are close to done, as the sound will change from boiling to sizzling.
Remove the lid and continue to cook until the eggplants are tender and brown and the mixture starts to stick to the wok/frypan.
Serve hot with steamed white rice.
Serving: 4g | Calories: 217kcal | Carbohydrates: 35g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 680mg | Fiber: 19g | Sugar: 15g