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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Thai Aubergines Scented With Coconut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions