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4
Easy
By Naomi Duguid
Published 2012
Another easy pleasure I discovered in Mrauk U, this eggplant puree, like many classic eggplant dishes, begins by grilling whole eggplants. The smoky-tasting, tender grilled eggplant flesh is then mixed with an egg and a little seasoning and briefly cooked again to a smooth, silky puree. It makes a great side with rice, slightly sweet (from the egg), and it’s also an appealing accompaniment for fish or grilled beef. Leftovers are delicious.
The recipe is so simple that it is tempting