Back from a four day work trip visit to the Shan state – and full with impressions both on the beauty of the land and the people, their livelihoods and aspirations as well as their incredible variety of produce and typical foods.
One of our stops brought us to meet the tomato farmers on Inle lake. They have a unique traditional way of growing their tomatoes on floating beds on the lake. All the planting, pruning and harvesting is done by boat.
We had the chance to learn about this traditional agricultural practice directly from the tomato farmers who have organized themselves in a tomato cluster group, learning about Good Agricultural Practices and on how to become certified organic tomato growers. The water quality of Inle lake has tremendously deteriorated over the last years, partly because of the use of pesticides and fertilizers from farming on the lake and the farmers are very much aware of the effects that has for their livelihoods. Therefore awareness on organic production is in their interest as they shared with us in the group discussion.
During the discussion lunch was prepared and we were invited to share lunch in the house of one of the farmers.
One of the many plates shared was an eggplant dish (bottom right) so tasty that I asked the cook for the recipe. The taste reminded me very much of Middle Eastern Baba Ghanoush as it had the same smoky flavor.
Here are the few ingredients and steps needed:
Roast the eggplants on grill, over gas flame or in hot oven until soft and the skin is blackened. Allow to cool a little and remove the skin and slightly mash the eggplant flesh. Add some fresh or roasted garlic, salt and peanut oil as well as some lemon juice. I think some toasted pine nuts or sesame seeds as well as some fresh parsley or coriander could be added as well for more texture and color. But for me the peanut oil and the smoky flavor did the trick.
makanandcomida 