Vietnamese-style braised eggplants
Tender eggplant braised with aromatic lemongrass, star anise and coconut milk. This vegetarian delight will be a dinner party show stopper.
20 Ingredients
4 (200-300g each) small eggplants
2 tbsp peanut oil
1 brown onion, thinly sliced
2 small fresh red chillies, deseeded, thinly sliced
1 lemongrass stem, pale section finely chopped, green section reserved
2 garlic cloves, crushed
1 tbsp tomato paste
55g (1 ⁄4 cup, firmly packed) brown sugar
2 whole star anise
1 cinnamon stick
250ml (1 cup) coconut milk
125ml (1 ⁄2 cup) Massel Stock Vegetable
2 tbsp soy sauce
1 tbsp fish sauce
2 tsp fresh lime juice
2 x 250g pkt microwave coconut rice
2 tbsp coconut yoghurt
40g (1 ⁄4 cup) unsalted roasted peanuts, coarsely chopped
1 ⁄4 cup small fresh coriander leaves
⁄4 cup small fresh mint leaves
3 Method Steps
Step 1
Use a fork to lightly prick the eggplants all over. Heat the oil in a large frying pan over medium heat. Add the onion, chilli, lemongrass and garlic. Cook, stirring, for 2 minutes or until aromatic. Add the tomato paste. Cook, stirring, for 30 seconds or until well combined. Add the sugar, star anise, cinnamon, coconut milk, stock, soy sauce and fish sauce. Stir until combined. Bring to the boil.
Step 2
Add the eggplant to the pan. Reduce heat to medium. Cover and simmer, turning eggplant every 15 minutes, for 45 minutes or until the eggplant is very soft. Uncover. Simmer for 10 minutes or until the liquid reduces slightly. Stir in lime juice. Season. Read More…
