Recipe by Missy Wombat
Eggplant South East Asian style.
Top Review by mianbao
I was intrigued by this recipe, so when the chance rolled around to make a recipe for a chef whose name began with M, for the Chef Alphabet Soup Game, I jumped at it. I got the eggplants out, and read that I needed coconut oil. That is something that has never been in my kitchen, so I used bland vegetable oil instead. I had the other ingredients, including the galangal. The baked eggplant was tender and very nice. The sauce didn't seem quite right, so I added some coconut milk. This brought the flavor up to OK on the eggplant. The tomato-galangal-lime combination is unusual in my experience. The strange thing is that the flavor seemed to grow on me, and, as the evening went on, I tried the sauce on fried food I was cooking, and it was very nice! So, I'm confused. I don't know the background of this cuisine at all, or what foods this sauce would typically be used with. I also don't know how much difference the lack of coconut oil and the addition of coconut milk would make, so I don't feel qualified to give a rating. But thank you for the experience. I'm glad I finally tried it.
- 2 large eggplants or 4 small eggplants, halved
- 5 tablespoons coconut oil
- 4 shallots, chopped
- 3 cloves garlic, chopped
- 2 cm ginger or 2 cm galangal, chopped
- 4 red chilies
- 400 g tomatoes, chopped or 1 can of peeled tomatoes
- 2 limes, juice of
Directions See How It's Made
- Halve the eggplants and brush them with 3 tablespoons of oil.
- Place them on a tray and bake at 180 degrees Celcius for about 40 minutes or until they soften.
- Grind the shallots, garlic, ginger and/or galangal and chillies into a paste with a mortar and pestle.
- Heat the remaining oil in a wok, and the paste along with the tomatoes and salt and stir until heated through.
- Stir in the lime juice.
- Place the eggplant in a bowl and pour over the sauce.
- Serve with rice or cut the eggplants and serve as part of a banquet.