Eggplant Salad (Khayan Thi Thoke)

If using a gas stove, place the eggplant directly over a flame and char, turning occasionally, until the skin is blackened and the flesh is soft, about 10-12 minutes. Alternatively, roast in a 200°C (400°F) oven on a baking sheet for 20-25 minutes, turning once, until collapsed.

In a dry skillet over medium heat, toast the chickpea flour, stirring constantly, until it smells nutty and turns a shade darker, about 2-3 minutes. Transfer to a small bowl to cool.

When the eggplant is cool enough to handle, peel off the charred skin. Gently squeeze the flesh to remove excess liquid, then mash it coarsely with a fork in a mixing bowl.

In a small bowl, whisk together the tamarind paste, fish sauce (if using), lime juice, chili powder, salt, and vegetable oil until well combined.

Pour the dressing over the eggplant. Add the sliced shallots, minced garlic, toasted chickpea flour, and half of the cilantro and peanuts. Toss well to coat everything evenly. Taste and adjust seasoning, adding more salt, lime, or chili if desired.

Transfer to a serving plate. Sprinkle with the remaining cilantro and peanuts. Serve at room temperature with lemon wedges on the side, if you like.