In Yunnan’ s local market (昆明大观篆新农贸市场), I found this incredible street food — smoky, charred eggplant and pepper, grilled until the skin is completely blackened to lock in that deep, earthy flavor. Then it’s peeled and mixed with salt, MSG, chilis, and a squeeze of fresh lime juice. For an extra 5 yuan, I added a century egg, giving it a creamy, rich texture that balances perfectly with the spice. This dish was originally created by Dai farmers working in the fields, since it can be made right over a fire without a pot or stove. It’s bold, spicy, and savory, with the lime cutting straight through for a refreshing finish.
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We call it ensaladang talong
Looks like farmers were doing the same thing around asia
In bengal that's begun pora
It's a regular dish in india. We eat it with rice.
Healthy….
It's called vorta in bengali
Baingan ka bharta😂😂😂