Asians love aubergine and it is cooked across Asia in different forms and methods. It is such a vegetable that takes on spices really well and works with cream and coconut as well.
2 tbsp vegetable or rape seed oil
4 cloves garlic, minced
2 shallots, thinly sliced
2 dried red chilies
3 tbsp kroeung paste
1 tbsp shrimp paste, tuk prahoc
1 tbsp palm sugar
500 ml coconut milk
300 ml vegetable or chicken stock
4-5 aubergine, cut into small pieces
6 kaffir lime leaves
1 bunch of fresh basil leaves
2 lime, cut into half
1 small red onion, peeled and sliced into rings
salt and ground pepper to taste
All ingredients are available at Foodhall stores
- Heat oil in a wok or pan and sauté garlic, shallots, red chilies for 2-3 minutes or until lightly colored.
- Stir in kroeung, shrimp paste and palm sugar – cook for 2-3 minutes or until mixture darkens.
- Add aubergines and lime leaves followed by coconut milk and stock.
- Simmer gently for 20 minutes or until aubergine is cooked. Stir in the basil leaves and correct the seasoning ans serve with jasmine rice and lime wedges and onion rings.