The Rakhine people of Western Myanmar love very hot spicy food and make this dip hotter than I can handle it. Therefore, although I say the chili’s are optional, it is no longer an Arakanese dip if the chilis are not added!
- 5-6 Japanese eggplants
- ½ small white onion, sliced very thin and rinsed under cold water
- 1/4 c cold pressed peanut oil
- 2-3 hot green or red fresh chilis (optional)
Roast the eggplants in a very hot oven until very soft. If you have a BBQ grill the eggplants over the flame until the skin is blackened and they are soft. This tastes much better if done over a grill.
Once the eggplants have cooled slightly, peel off the skin. Mash the onions with the sliced chilis in a large mortar and pestle. Add the peeled eggplant while it is still very hot and mash some more. Add oil and mash.
The heat of the eggplant will cook the onions slightly. A dash of lime juice can be added but is not necessary.
This is great with crackers or chips or makes a nice side dish for rice.