Grilled Eggplant with Spicy Coconut Sauce

Paste
2 tablespoons vegetable oil
1/2 cup lemongrass, minced
1/2 cup shallots, minced
1/2 cup garlic, minced
3 Thai chilis
1 Tablespoon soy sauce
1/2 teaspoon ground coriander
1/4 teaspoon cumin
1/4 teaspoon fennel seeds

Eggplant
1 Asian eggplant
vegetable oil, as needed
salt, as needed
3 tablespoons coconut milk
2 tablespoons half & half
1 tablespoon soy sauce
3 scallions, cut into 2 inch pieces

For Paste:
Heat oil in saucepan. Add lemongrass, shallots and garlic and saute to aroma. Remove from heat and add chilis, soy sauce, coriander, cumin and fennel seeds. Reserve until service.

For Eggplant:
Slice eggplant lengthwise, then cut into 1/4 - inch pieces. Rub pieces with oil and sprinkle with salt. Grill until eggplant is cooked.

Heat more oil in skillet and add paste. Add coconut milk, half & half, soy sauce and cooked eggplant. Once heated through, add scallions and remove from heat. Serve.

4 Servings



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