Thai Aubergines Scented With Coconut Recipe

Name: Thai Aubergines Scented With Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 ml vegetable oil; 450 g Japanese eggplants (aubergines, sliced into 1cm rounds); 2 garlic cloves, crushed; ½ teaspoon grated fresh ginger; 1 ½ teaspoons rice wine vinegar; 1 teaspoon chili sauce; 2 tablespoons dark soy sauce; 400 ml unsweetened coconut milk; 1 lime, juice of; ½ teaspoon sugar; 4 spring onions, shredded; 1 teaspoon sea salt

Servings: persons

125 ml vegetable oil
450 g Japanese eggplants (aubergines, sliced into 1cm rounds)
2 garlic cloves, crushed
½ teaspoon grated fresh ginger
1 ½ teaspoons rice wine vinegar
1 teaspoon chili sauce
2 tablespoons dark soy sauce
400 ml unsweetened coconut milk
1 lime, juice of
½ teaspoon sugar
4 spring onions, shredded
1 teaspoon sea salt

1
lay the aubergines in a steamer basket or colander and sprinkle with the salt.
2
Place a weight on top such as a plate with a can on and leave for 15 minutes.
3
Remove from colander and rinse salt off, pat dry well.
4
heat oil until very hot and stir fry aubergines for 4 - 5 minutes.
5
Drain oil and wrap in kitchen towel to mop up excess.
6
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.
7
Bring to boil and add aubergines, simmer for 10 minutes Stir in lime juice, sugar and more salt if desired.
8
Serve with rice and topped with spring onions.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 125 ml vegetable oil, 450 g Japanese eggplants (aubergines, sliced into 1cm rounds), 2 garlic cloves, crushed, ½ teaspoon grated fresh ginger, and more.

Yes, Thai Aubergines Scented With Coconut falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Aubergines Scented With Coconut

How did you like this recipe?

Frequently Asked Questions