Thai-style Aubergine with Mint & Jasmine Rice
Ingredients
- 2 aubergine large
- 2 cloves garlic grated or crushed
- 2 Thai red chilli
- 100 ml low sodium soy sauce
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tbsp olive oil
- 300 g jasmine rice
- 1 lime
- 1 small handful fresh mint leaves picked
- 30 g roasted unsalted peanuts
Equipment
Chopping board
Chopping knife
Microplane
Saucepan with lid
Large non-stick frying pan
Tongs
Wooden spoon
Instructions
- First prep the marinade for the aubergines. Deseed and finely chop the Thai red chillies. Slice the aubergine into fingers about 2cm thick.
- 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.
- Add the aubergines to the dish, toss to coat them and leave to marinate (if you have the time) for at least 10 minutes.
- 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.
- 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.
- Add the rest of the marinade to the pan and cook until sticky. Add the lime juice to taste.
- Spoon the rice into bowls and top with the sticky aubergine. Scatter with the mint leaves and peanuts and serve.
Notes
You really won’t miss the meat at all in this filling bowl of super-tender aubergines in a rich sticky sauce.
Nutrition
Calories: 459kcal