Thai Aubergines Scented With Coconut
Ready In: 40 mins
Serves: 4
Ingredients
- 125 ml vegetable oil
- 450 g Japanese eggplants (aubergines, sliced into 1cm rounds)
- 2 garlic cloves, crushed
- 1⁄2 teaspoon grated fresh ginger
- 1 1⁄2 teaspoons rice wine vinegar
- 1 teaspoon chili sauce
- 2 tablespoons dark soy sauce
- 400 ml unsweetened coconut milk
- 1 lime, juice of
- 1⁄2 teaspoon sugar
- 4 spring onions, shredded
- 1 teaspoon sea salt
Directions
- 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.
- Remove from colander and rinse salt off, pat dry well.
- heat oil until very hot and stir fry aubergines for 4 - 5 minutes.
- Drain oil and wrap in kitchen towel to mop up excess.
- 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.
- Bring to boil and add aubergines, simmer for 10 minutes Stir in lime juice, sugar and more salt if desired.
- Serve with rice and topped with spring onions.
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