Thai Spiced Aubergine
Over a year ago
1,986 views
Ingredients
- 4 Aubergine
- 2 Lemongrass stalks
- 2 Red chillies
- 2 Cloves of garlic, peeled
- 100g Coconut milk
- 2 tbsp Fish sauce
- 1 Lime zest, finely grated
- 2 Lime juice
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
Cut the aubergines into 2cm thick slices.
For the marinade, peel away and discard the outer layer of the lemongrass, then slice the stalks very finely.
Put into the bowl of a food processor with the red chillies, the garlic and the creamed coconut. Blitz briefly then add the fish sauce. Stir in the lime zest and all of the lime juice.
Lay the aubergine slices in a shallow dish and spoon the marinade over them. Roll them over a couple of times to coat them with the spice paste. Leave for a good hour, or longer if you have time, so that the flavours can really soak in.
Preheat the grill to a medium to high setting. Place the slices of aubergine onto the grill and cook them until they cooked (10-15mins).
Comments (0)