What you need
Egg plant: Half of big one
Red onion: 2 tablespoon (finely chopped)
Garlic cloves: 2 (thinly sliced)
Olive oil: 2 tablespoon
Salt: ½ teaspoon
Paprika: ½ teaspoon
Desiccated coconut: 1 teaspoon
Toasted sesame seeds: 1 teaspoon
Roasted Peanuts: 1 tablespoon (crushed into fine pieces)
Soy sauce: 1 teaspoon
Lemon Juice: ½ of one lemon
Coriander leaves: 1 tablespoon
How I made
Enjoy as much as you wish.
Preparation time: Baking time: 45 minutes
Assembly: 2 minutes
Yield: 2 Serving
Will you make it again: Yes I Will
This Baked Burmese eggplant salad is going to
AWED : Burma hosted by me originally started by DK.
Sizzling summer contest hosted by Spicy tasty ( Shirya,Nithu and Arthi)
Also to Side dish show down : June; hosted by Reeni of Cinnamon and Spice.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.