Silky Burmese-Style Eggplant
© John Kernick
Silky Burmese-Style Eggplant
http://www.foodandwine.com/
2 pounds Asian eggplant
1 large egg, lightly beaten
1 1/2 tablespoons vegetable oil
1 dried red chile
1 shallot, minced
Salt
1 tablespoon minced mint
1 tablespoon minced cilantro
Preheat the oven to 450°. Prick the eggplants all over and
transfer them to a rimmed baking sheet. Roast for 50 minutes, until
the eggplants are very soft. Let cool to warm. Halve the eggplants
lengthwise and scoop the soft flesh into a bowl. Using a fork, beat in
the egg until the mixture is fluffy.
In a large nonstick skillet, heat the oil. Add the chile and
shallot and cook over moderately high heat for 30 seconds. Add the
eggplant mixture and cook, stirring constantly, until very smooth, 1
minute. Season with salt and transfer to a bowl. Discard the chile.
Top the eggplant with the herbs and serve.
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