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Eggplant with Egg
Mi Mi Khaing
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2 big, round eggplants
1/2 teaspoon salt
A pinch turmeric
2 tablespoons oil
2 large green chilies
1/3 cup chopped spring onion greens
1 large egg
Place eggplants on a very hot sheet to bake or broil. Turn round and stand on end to bake every part soft. When done, charred skin should come clean away and inside should be pulpy and taste smoked.
Peel off skin, pick out charred bits, and spoon all soft interior into a dish. Smash with salt and turmeric.
Heat oil. Seed the chilies and cut skin in finest rings. Cut spring onion greens in 1 inch lengths.
In hot oil fry mashed eggplant. Stir a few minutes. Add egg and stir well. When egg is cooked, correct for salt, add chopped chili and spring onions.

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