This Burmese-style eggplant salad draws on flavors found in Myanmar: tender roasted eggplant tossed with garlic, shallot, lime, fish sauce, herbs, and peanuts. It is savory, tangy, and gently spicy, and works as a side dish or part of a meal with rice; ingredients and seasoning vary among regional and family versions.
Ingredients
- 3 medium globe eggplants, about 2 lb (900 g) total
- 1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil, for the eggplant
- 2 tablespoons (30 ml) neutral oil for the aromatics
- 2 medium shallots, about 2 oz (60 g), thinly sliced
- 4 garlic cloves, about 12 g, thinly sliced or finely chopped
- 1 small red chili, about 5 g, thinly sliced; remove the seeds for less heat
- 1½ tablespoons (22 ml) fish sauce
- 2 tablespoons (30 ml) fresh lime juice
- ½ teaspoon (3 g) fine salt, plus more to taste
- ½ teaspoon (2 g) granulated sugar
- ⅓ cup (45 g) roasted peanuts, roughly chopped
- ½ cup (15 g) loosely packed cilantro leaves and tender stems, roughly chopped
- ¼ cup (6 g) mint leaves, roughly torn
- 2 scallions, about 1 oz (30 g), thinly sliced
Instructions
- Heat the oven and prepare the eggplant. Set a rack in the center of the oven and heat it to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easier cleanup. Rinse and dry the eggplants, trim off their stems, then halve them lengthwise. If they are especially large, cut each half into two long pieces so they cook evenly. Score the cut flesh in a shallow crosshatch, taking care not to cut through the skin. Brush the flesh with the tablespoon of oil and arrange the pieces cut-side down on the baking sheet.
- Roast until completely tender. Roast for 35 to 45 minutes, turning the tray once if your oven has hot spots. The eggplant is ready when the skins have wrinkled and the flesh is very soft all the way through; a knife should slide in easily. Larger or older eggplants may need the full time. If the flesh still feels firm in the center, give it another 5 minutes rather than relying only on browned edges.
- Cool and scoop out the flesh. Set the baking sheet aside and let the eggplant cool for about 10 minutes, until it is comfortable to handle. Turn the halves over and use a spoon to lift the flesh away from the skins. Keep the flesh in soft pieces rather than mashing it into a puree. If a large amount of liquid has collected on the tray, let it drain away; a little moisture is fine and helps the salad stay juicy.
- Gently cook the aromatics. While the eggplant roasts, warm the remaining 2 tablespoons of oil in a small skillet over medium-low heat. Add the sliced shallots and cook for 4 to 5 minutes, stirring often, until softened and lightly golden. Add the garlic and chili and stir for about 30 seconds, just until fragrant. Reduce the heat if the garlic begins to brown quickly: browned garlic can taste bitter. Take the skillet off the heat.
- Season the eggplant. In a serving bowl, stir together the fish sauce, lime juice, salt, and sugar until the sugar dissolves. Add the warm eggplant and the shallot-garlic oil, then fold gently to coat without breaking up all the pieces. Taste a small bite. Add a little more lime for brightness, fish sauce for savoriness, or salt if needed; fish sauces vary in saltiness, so adjust gradually.
- Finish and serve. Fold in about two-thirds of the peanuts, cilantro, mint, and scallions. Scatter the rest over the top so the herbs look fresh and the peanuts stay crunchy. Serve warm or at room temperature. If preparing ahead, keep the garnish separate and add it just before serving.
Tips
- Choose eggplants that feel firm and heavy. Medium globe eggplants are easy to find and become creamy when roasted. Small Asian eggplants also work; use enough to equal about 2 lb (900 g), and begin checking them earlier because slender pieces can cook faster. The skin is not used in this version, so minor blemishes are not a problem, but avoid eggplants with soft or sunken spots.
- Keep the garlic pale. The shallot and garlic oil gives the salad its aromatic base, but the garlic needs only a short time in the pan. Thin slices cook quickly, so stay by the skillet and lower the heat if they start to color. If you prefer a milder raw-chili flavor, leave the chili out of the oil and add a little at the end instead.
- Balance the dressing after mixing. Roasted eggplant varies in moisture, while fish sauce brands vary in intensity. Season only after the eggplant has been folded through the dressing. If it tastes flat, add lime juice a teaspoon at a time; if it tastes too sharp, add a pinch of sugar or a little more oil rather than pouring in extra fish sauce.
- Use a practical fish-sauce substitute if needed. Fish sauce contributes salty, fermented savoriness. For a vegetarian version, replace it with 1 tablespoon (15 ml) light soy sauce and ½ tablespoon (7 ml) water, then adjust salt to taste. The result will be less traditionally savory and will have a different aroma, but lime, garlic, and herbs still give the salad good balance. Check labels if you need the dish to be fully vegetarian.
Serving Suggestions
Serve this eggplant at room temperature or slightly warm alongside steamed jasmine rice or another plain rice. Its soft texture and punchy dressing also complement a meal with grilled or pan-seared fish, chicken, tofu, or vegetables. For a simple lunch, spoon it over rice and add cucumber slices or another crisp vegetable to contrast with the tender eggplant.
It can be part of a shared table with several small dishes rather than the only side. Keep a little lime and extra chopped peanuts nearby so people can adjust their own portions. Because the dressing is bold and salty-sour, pair it with relatively plain foods; heavily seasoned sides can make the whole meal feel too intense. For a buffet, serve it in a shallow bowl so the peanuts and herbs remain visible, and avoid leaving it out for an extended period.
Variations
Make it vegetarian. Use the soy-and-water substitute described in the tips, or use a vegetarian seasoning sauce with a similar salty, fermented character. Some vegetarian sauces are sweeter or thicker than fish sauce, so add a small amount first and taste before adding more. The finished salad will not taste exactly the same, but the roasted eggplant and fresh lime still make a satisfying combination.
Adjust the heat. Use half a chili, remove its seeds, or omit it for a mild salad. For more heat, keep the seeds or add a second small chili. Chili heat varies, so start with less than you think you need; you can always add more when you season the eggplant.
Change the crunchy topping. Roasted peanuts give the salad a familiar nutty crunch. If peanuts are unsuitable, use roasted sesame seeds or chopped cashews, keeping in mind that these change the flavor and texture. Add any topping close to serving time so it does not soften against the moist eggplant.
Try a different cooking method. If you have a gas grill, grill halved eggplants over medium heat, turning as needed, until their skins are charred and the flesh is very soft. The time depends on their size and the heat of the grill. This gives the salad a smokier note than oven roasting. Scoop out the flesh once cool enough to handle and continue with the same dressing and aromatics.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered container. They keep for 3 to 4 days in the refrigerator. The eggplant will soften further as it sits, and the herbs and peanuts will lose some freshness, so for planned leftovers store the chopped garnish separately and add it when serving. Do not leave the salad at room temperature for more than 2 hours, or more than 1 hour when the ambient temperature is above 90°F (32°C).
This dish is often pleasant cold or at room temperature, so reheating is optional. To warm a portion, heat it gently in a skillet over low heat with a teaspoon of water or oil, stirring carefully, or microwave it in short intervals. When reheating leftovers, heat them to 165°F (74°C), checking with a food thermometer. Add fresh lime, herbs, and peanuts after warming rather than cooking them into the dish. Freeze only if necessary: thawed eggplant tends to become watery and very soft, and the fresh garnishes do not freeze well.
Frequently Asked Questions
Is Burmese eggplant served hot or cold?
Either is fine. This version is especially good warm after the eggplant is tossed with the aromatic oil, but it can also be served at room temperature. Chilling it is safe when stored properly, though the texture becomes softer and the flavor may seem less vivid; let a refrigerated portion sit briefly out of the fridge and refresh it with lime and herbs before serving.
Can I make Burmese eggplant ahead of time?
Yes. Roast and scoop the eggplant up to a day ahead, then refrigerate it in a covered container. You can also cook the shallots, garlic, and chili ahead. For the best contrast of textures, mix in the lime dressing and most of the herbs shortly before serving, and hold back the peanuts, scallions, and final herbs until the end.
Do I need to salt eggplant before roasting?
No. For this recipe, roasting the eggplant without pre-salting is straightforward, and the fish sauce and measured salt season it after cooking. Salting and draining is more useful in some preparations where firm slices are fried; it is not necessary for halves that will roast until soft and be scooped from their skins.
Can I use a different kind of eggplant?
Yes. Japanese, Chinese, or other slender eggplants can be used as long as their combined weight is close to 2 lb (900 g). They may cook faster than globe eggplants, so begin checking after about 25 minutes. Roast until the flesh is thoroughly soft, then scoop it out. The final salad may have a slightly different proportion of skin, flesh, and seeds, but the dressing works the same way.
What if I do not have fish sauce?
Light soy sauce diluted with a little water is the easiest substitute, though it gives a cleaner, less fermented flavor. Start with the smaller amount listed in the tips, taste the mixed salad, and add more only if needed. A vegetarian seasoning sauce can also work, but check its sweetness and salt level before adjusting the rest of the dressing.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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