Thai-style Aubergine with Mint & Jasmine Rice
Donal's Notes
You really won’t miss the meat at all in this filling bowl of super-tender aubergines in a rich sticky sauce.                                                  Â
Chopping board
Chopping knife
Microplane
Saucepan with lid
Large non-stick frying pan
Tongs
Wooden spoon
Instructions
1
First prep the marinade for the aubergines. Deseed and finely chop the Thai red chillies. Slice the aubergine into fingers about 2cm thick.
2
Use a fork to blend the grated garlic, chillies, soy sauce, sugar, fish sauce and half the oil together in a flat dish until smooth.
3
Add the aubergines to the dish, toss to coat them and leave to marinate (if you have the time) for at least 10 minutes.
4
Cook the rice in a saucepan with an equal amount of cold water. Bring to a boil and then reduce to a simmer. Cover with a lid and allow to cook for 10 minutes until all the water has been absorbed. Leave to sit with the lid on for 5 minutes, then fluff up with a fork before serving.
5
Meanwhile, heat the remaining oil in a large non-stick frying pan. Remove the aubergine fingers from the marinade and slowly fry for 10 minutes over a medium heat until very tender and browned.
6
Add the rest of the marinade to the pan and cook until sticky. Add the lime juice to taste.
7
Spoon the rice into bowls and top with the sticky aubergine. Scatter with the mint leaves and peanuts and serve.
