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    You are in: Home / Recipes / Thai Aubergines Scented With Coconut Recipe
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    Thai Aubergines Scented With Coconut

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    PinkCherryBlossom's Note:

    The best aubergines for this are the baby sized Japanese ones but regular also works ok. Although aubergines do not need to be salted to take away their bitternes nowadays the salting in this recipe reduces the amount of oil they absorb. For non veggies the soy in this can be replaced with nam pla.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      lay the aubergines in a steamer basket or colander and sprinkle with the salt. Place a weight on top such as a plate with a can on and leave for 15 minutes.
    2. 2
      Remove from colander and rinse salt off, pat dry well.
    3. 3
      heat oil until very hot and stir fry aubergines for 4 - 5 minutes.
    4. 4
      Drain oil and wrap in kitchen towel to mop up excess.
    5. 5
      Heat 2 tbsp of the drained oil in a saucepan and add the garlic, ginger and vinegar, stir and add the chilli sauce, soy and coconut milk.
    6. 6
      Bring to boil and add aubergines, simmer for 10 minutes Stir in lime juice, sugar and more salt if desired.
    7. 7
      Serve with rice and topped with spring onions.

    Ratings & Reviews:

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    Nutritional Facts for Thai Aubergines Scented With Coconut

    Serving Size: 1 (270 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 487.3
     
    Calories from Fat 443
    91%
    Total Fat 49.2 g
    75%
    Saturated Fat 22.8 g
    114%
    Cholesterol 0.0 mg
    0%
    Sodium 1121.5 mg
    46%
    Total Carbohydrate 13.0 g
    4%
    Dietary Fiber 4.4 g
    17%
    Sugars 4.0 g
    16%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    rice wine vinegar

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