Going for a third day on the trot with another Burmese dish. If you’re not into this Burmese lark, then sorry. This, however will be the last in a while. This dish is absolutely delicious. I got the recipe from an old book from the 60s which warned the dish as “only for those with an aquired taste to Burmese food”. Times have changed… this is fabulous.
3 smallish eggplants
200g raw prawn meat (roughly chopped)
2 fresh red chillies (deseeded and finely sliced)
1 teaspoon turmeric
1 teaspoon shrimp paste
1 onion (grated)
6 cloves garlic (minced)
1 heaped teaspoon grated ginger
1 teaspoon salt
Preheat the oven to 200ºC
In a large pan of boiling water, cook the eggplants whole for 10 minutes. Remove from the pan and leave to cool.
Mix the onion, garlic, ginger, chillies, prawn meat and shrimp paste together. Cut about 5cm from the bottom of the lemon grass and very finely chop it and add to the mix.
When the eggplants have cooled cut in half lengthways. Scoop out the flesh with a spoon and/or a knife leaving about 1/2 cm of flesh intact. Chop the flesh finely and add it to the other ingredients. Mix very well and season with the salt. Divide the mixture into each eggplant half and place on a baking sheet in the oven and cook for 45 minutes.