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Roasted eggplant salad from Burma: Rivers of Flavor by Naomi Duguid

  • shallots
  • coriander leaves
  • limes
  • peanut oil
  • Asian eggplants
  • Asian shallots

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Notes about this recipe

  • Delys77 on June 26, 2013

    Partner thought this was just ok but I just loved it. I think the texture of the eggplant is what threw him off. I pickled the shallots in the lime juice and the result was very nice. The cilantro combined with the three forms of shallot (raw, fried and oil), with the hit of lime and salt paired very well with the creamy eggplant. Lovely side dish.

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