Thai Aubergine Recipe

Olive oil eggplant red onion pepper sea salt dukkah green olives and 9 more Fuchsia Dunlops fish-fragrant aubergines The Guardian stock cooking oil cold water chilli paste aubergines. 2 Preheat the oven to 170CGas 3.


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1 Put all the marinade ingredients in a large ovenproof pan over a medium-high heat and bring to the boil.

Thai aubergine recipe. Lightly fry the shallotsonion with the fennel seeds in the sesame oil until soft and golden. Cook until reduced by half. Add the coconut milk tamarind paste lemongrass soya sauce stock powder syrupsugar.

Line the baking trays with cooking foil Season with salt and drizzle some olive oil on the top of aubergine slices and grill the aubergines in the oven at Grill mode 240 C for 8-10 min until they are slightly burnt Add 3 tbs each of lime juice fish sauce coconut milk and 1 tbs of caster sugar to a big bowl then mix. Add the aubergines and mushrooms to the marinade and cook for 5 minutes. Add 1-2 tablespoons of the coconut milk to help it whizz together in a loose paste.

Add the crushed garlic and fry for a further minute. Heat the oil in a large non-stick pan and add the potatoes and aubergine. Once its sizzling reduce the heat to low cover and cook for 10 minutes stirring frequently.

Add all the spices stir and fry for another minute.


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