Salad

Burmese Eggplant Salad (Khayan Thee Thoke) with Roasted Tomato and Chili

Original name: Burmese Eggplant Salad with Roasted Tomato and Chili

Prep

15 mins

Cook

30 mins

Servings

BurmeseEasyLunchDinnerVeganGluten FreeDairy Free

About this dish

A smoky, tangy Burmese salad that brings together charred eggplant, blistered tomatoes, and a fiery chili dressing. This dish is a staple in Myanmar's street food scene, where salads are elevated to an art form.

The secret lies in roasting the vegetables until deeply caramelized, then tossing them with toasted chickpea flour and fresh herbs for a complex, addictive flavor.

Ingredients

UK and US measurements are both included for every recipe.

Eggplant

vegetable

2 whole (~450 g each)

Imperial: 2 whole (~1 lb each)

Tomatoes

vegetable

250 g (about 2 medium)

Imperial: 2 medium

Red chili

vegetable

1-2, thinly sliced (to taste)

Peanut oil

fat

3 tablespoons (45 ml)

Imperial: 3 tablespoons

Toasted chickpea flour

other

2 tablespoons (15 g)

Imperial: 2 tablespoons

Shallots

vegetable

2 medium (about 60 g)

Imperial: 2 medium

Garlic

herb

2 cloves (about 6 g)

Imperial: 2 cloves

Lime juice

liquid

2 tablespoons (30 ml)

Imperial: 2 tablespoons

Fish sauce

seasoning

1 tablespoon (15 ml)

Imperial: 1 tablespoon

Sugar

other

1 teaspoon (5 g)

Imperial: 1 teaspoon

Fresh cilantro

herb

1/2 cup pickled (8 g)

Imperial: 1/2 cup, loosely packed

Crushed peanuts

other

1/4 cup (30 g)

Imperial: 1/4 cup

Method

Roast the Vegetables

PT0S

Preheat oven to 220°C (425°F). Prick the eggplants in a few places with a fork. Place them on a sheet pan with the whole tomatoes. Rub them lightly with a little oil. Roast for 25-30 minutes, turning halfway, until the skin is charred and the flesh is soft. The tomatoes should blister and collapse.

Cool and Peel

PT0S

Remove from oven and let cool slightly until easy to handle. Peel off the eggplant skin and discard. Gently pull the skin off the tomatoes and discard. Place the eggplant flesh in a colander to drain any excess liquid.

Make the Dressing

PT0S

In a large bowl, whisk together peanut oil, roasted chickpea flour, lime juice, fish sauce, sugar, and minced garlic. Stir until the sugar dissolves and the dressing is smooth.

Combine and Toss

PT0S

Roughly chop the eggplant and tomatoes if they are in large chunks. Add them to the dressing along with the sliced shallots, red chili, and most of the cilantro. Toss gently but thoroughly until everything is well coated. Let sit for at least 5 minutes to allow the flavors to meld.

Serve Garnished

PT0S

Transfer to a serving platter. Sprinkle with the remaining cilantro and crushed peanuts if using. Serve at room temperature.

Equipment

Oven
Sheet pan
Mixing bowl
Colander

Nutrition facts

420 kcal

Calories

7 g

Protein

34 g

Carbohydrates

7 g

Fat

12 g

Fiber

380 mg

Sodium

Tips

If you don't have roasted chickpea flour, you can toast regular chickpea flour in a dry skillet over medium heat for 2-3 minutes until it turns nutty and golden.
For a Thai-style variation, replace fish sauce with soy sauce and add a handful of torn Thai basil leaves at the end.
The salad transfers beautifully to a picnic or outdoor gathering, just keep the dressing separately and toss immediately before serving.

Serving suggestions

As a main dish for a light vegan lunch, serve with warm rice.
As a prepared salad side with grilled meats or Asian-style fried tofu.

Rate this recipe

No ratings yet. Be the first to rate it.

Recipe by

Thiri Tun

Specialises in Burmese cuisine

Thiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.

Describe yourself in three words: Mysterious, secretive, delicious.