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Burmese Grilled Eggplant

Burmese Grilled Eggplant

By: Naomi Sherman

Take the luscious, creamy texture of a grilled eggplant and pair that deep, smoky flavour with a traditional Burmese dressing to create a fabulous side that will make your tastebuds sing with every bite.



Prep time

Cook time



  • 2 large eggplants
  • 6 tbsp peanut oil, divided
  • Juice 2 limes
  • ½ tsp minced garlic
  • 1 tbsp fish sauce
  • 1 tsp chilli flakes
  • 2 tbsp fried shallots
  • ¼ cup mint leaves, chopped
  • ¼ cup coriander leaves, chopped
  • 2 tbsp crushed roasted peanuts


  • Preheat oven to 200°C (fan-forced).
  • Cut the eggplants in half and create a criss-cross pattern in the flesh. Brush the cut surfaces with 1 tbsp peanut oil and place, cut side down, onto a lined baking tray. Bake for 20-30 mins or until softened and slightly shrivelled.
  • Carefully turn the eggplants over and brush 1 tbsp peanut oil over the surface of each.
  • Place under a hot grill for a few mins until the surface caramelises and starts to char.
  • Place the remaining peanut oil, lime juice, garlic, fish sauce and chilli flakes into a jar and shake well to combine.
  • Drizzle the dressing over the top of each eggplant and garnish with roasted peanuts, mint, coriander and dried shallots.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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