top of page

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


  • 500g Aubergine, cut into 2cm cubes

  • 200g smoked tuna

  • 5 chillies, thinly sliced

  • 2 garlic cloves, thinly sliced

  • 7 shallots, thinly sliced

  • 1 stalk lemon grass, crushed

  • 3 lime leaves

  • A handful of basil

  • 350ml water

  • 250ml coconut milk

  • Salt and black pepper to taste

Aubergine Soup.jpg


  1. 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.

  2. Add the hot water and simmer for 15-20 minutes, or until the eggplant is soft, but still retains its shape.

  3. Add the smoked tuna, half basil and coconut milk, simmer for 10 minutes.

  4. Season with salt and black pepper.

  5. Add the remaining basil and serve.

bottom of page