Aubergine with Spicy Coconut Milk
A traditional Manadonese dish which perfectly marries the soft eggplant, creamy sauce and a touch of chillies together to produce a wonderful tasting dish.
Serves 4
Ingredients:
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500g Aubergine, cut into 2cm cubes
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200g smoked tuna
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5 chillies, thinly sliced
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2 garlic cloves, thinly sliced
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7 shallots, thinly sliced
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1 stalk lemon grass, crushed
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3 lime leaves
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A handful of basil
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350ml water
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250ml coconut milk
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Salt and black pepper to taste
![Aubergine Soup.jpg](https://static.wixstatic.com/media/04e416_6599939367df4c0fa49dd10e89bf5dd6~mv2_d_1701_2561_s_2.jpg/v1/crop/x_0,y_21,w_1701,h_2519/fill/w_414,h_612,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/Aubergine%20Soup.jpg)
Steps:
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Heat a frying pan. Saute the chillies, garlic and shallots in oil for 2 minutes. Add the lime leaves, lemon grass and eggplant and cook for 5 minutes.
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Add the hot water and simmer for 15-20 minutes, or until the eggplant is soft, but still retains its shape.
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Add the smoked tuna, half basil and coconut milk, simmer for 10 minutes.
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Season with salt and black pepper.
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Add the remaining basil and serve.