Thai Eggplant in Coconut Marinade

(5 votes)

For the eggplants:
2 medium eggplants
a little salt
For the coconut marinade:
7 ounces canned coconut milk
coriander, freshly chopped, to serve
2 green chilies, seeded and finely sliced
grated rind and juice of 1 lemon
1 lemongrass stalk, discard any tough outer layers and finely chop the rest
2 kaffir lime leaves, dried or fresh, finely shredded, optional
1 garlic clove, crushed
1 tablespoon light brown sugar
1 tablespoon ground coriander

For the eggplants:
Cut the eggplant into pieces about 1/4 inch thick and 1 x 2 inches across. Put the pieces into a colander, sprinkle with a little salt and leave over a bowl for 30 minutes or so. Then rinse and pat dry.

Put the eggplant into a shallow dish and cover with the Thai marinade, leave for 1 hour.

For the coconut marinade:
Put the ground coriander into a small saucepan and stir for a few seconds over the heat until the aroma is released – be careful not to burn it. Transfer the coriander to a bowl and add the remaining ingredients, mixing together well.

Remove the eggplant pieces from the marinade, shaking off and saving the excess. Put them on a fine-mesh grid over a barbecue or under a grill. You will probably have to cook the eggplant in batches, for 4-5 minutes on the first side until browned, then on the other side for roughly the same amount of time, until tender. As the pieces are done, put them into a bowl with the rest of the marinade.

Scatter with the coriander and serve.

Serves 4.



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