Sunday 26 August 2012

Thai inspired eggplant

Lightly spicy and fragrant with the two flavours that go so well, ginger and garlic, this eggplant dish is loosely inspired by thai flavours. I tend to serve it up with some nice simple peanut sauce however don't overdo it, eggplant has a subtle flavour! If you replace the fish sauce with a tad more soy

Sorry for the bad pic, will be dealt with accordingly! Eventually...
-1 large eggplant (weighing about a pound and a half)
-2-3 cloves of garlic, crushed
-1 red pepper, cut into coarse chunks
-1 green pepper, cut into coarse chunks
-2 tbsp. peanut oil
-1 inch of ginger, grated
-Dried chiles to taste
-2 tbsp. lime juice
-1 tbsp. fish sauce
-1/2 tbsp soy
-1/2 tbsp. oyster sauce
-1/2 tbsp. white sugar
-1 bunch fresh coriander
-4 green onions chopped
-2 tbsp. peanuts, crushed

Peanut Sauce (Optional)

-1/2 c. raw, unsweetened peanut butter
-1/4c. water
-1/4 c.  coconut milk
-1-2 cloves garlic
-1-2 tsp. hoisin sauce

1) Mix 1/2 tablespoon lime juice with fish sauce, soy, oyster sauce and white sugar, set aside.
2) Dice the eggplant into rough cubes, coat in a bowl with 1 1/2 tablespoons of lime juice, steam for 4 minutes into slightly softened.
3)While steaming, heat peanut oil in a wok until well heated and liquidy (I refuse to use the common term ''almost steaming'' because it makes no sense), add garlic, ginger and chilis to oil, cooking until fragrant
4)Pat the eggplant dry and toss into the oil, cook at high heat adding the liquids put aside in step one and mix vigorously.
5)Add chopped peppers and continue to cook until eggplant is cooked throghout and pepper are slightly softened, about 2-3 minutes
6) Remove from heat, add peanut sauce and cover with chopped green onions, coriander and crushed peanuts

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