Monday, February 12, 2007

Grilled and Fried Eggplant (Kayanthee Hpote Kyaw)


1. Round eggplants or long japanese eggplants 3
2. Egg 1
3. Large onion 1
4. Cloves garlic 3
5. Salt Some
6. Tumeric Some
7. Msg Some
8. Pepper seeds 5
9. Babboo skewers 3
10. Ticals oil 5

1. Thread eggplant onto bamboo skewers and barbecue. Do not take out the stem. Bitter juice will pour out of the eggplant. Grill until the skin is burnt. Brush off the burnt ashes and set aside to cool.
2. When cool, peel off the skin.
3. Grind garlic and pepper seeds together.
4. Beat egg.
1. Slice onion thinly and fry in heated oil. Add turmeric and cook until crisp. Take out the crisp onion from oil and put in a plate.
2. Put the grilled eggplant into the leftover oil and cook. Crush the eggplant.
3. Add beat egg to the pan and mix with crushed eggplant. Add some msg if preferred.
4. When cooked, add ground pepper and garlic and some salt


Put on a dish and sprinkle crisp fried onions

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