Like a river of flavors flooding into your mouth, Myanmar’s Eggplant Curry is one of the country’s most popular comfort food dishes, and one that is most commonly shared among friends and relatives as part of home-cooked banquets.
Unlike traditional curries, Khayan Thee Hnut does not use coconut milk, and instead derives its sauce base from a mouth-watering collection of diced tomatoes, shallots, fish sauce, chili powder, and palm sugar; once combined, the mixture is then placed inside the eggplants and cooked until it has reached caramelized perfection.
To top it all off, cooking Eggplant Curry is about as easy as it gets, as it is impossible to overcook this simple dish – translated to English, Khayan Thee Hnut literally means ‘stick to the pan’, a reference to the fact that the more the curry is cooked, the more it sticks to the pan and the more it is embedded with a rich array of flavors that is sure to keep you coming back for more.