Thai Smokey Eggplant
Hello vegans, we have done it again. Accidentally that is. One of the chapters in my book The Weekend Table (which if you don't have yet, you should totally get onto as we are nearly out of our print run entirely)...is called The Accidental Vegan because over time I realised that a lot of my recipes are vegan, but I just hadn't set out to make them vegan. Here is another. I tried something in Melbourne recently, and this is based on that dish, which was totally amazing. We didn't quite get it the same, but this is also totally amazing.
Serve with plenty of rice, depending on the heat of your chosen curry paste.
Have your tried any of these other eggplant dishes? We love eggplant in the test kitchen and have quite the collection of favourites! Here are some of them;
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- 2 large eggplants
- 1 brown onion
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 60 Grams Green Curry Paste Recipe
- Handfuls fresh coriander or cilantro leaves
- 1 Handful Vietnamese mint leaves, stripped from the stalks
- 1 Handful Thai basil leaves
- 400 Milliliters liquid vegetable stock or water
- 1 Tin diced tomatoes
- 2 Tablespoons coconut sugar
- pink salt flakes and cracked black pepper to taste BUY
- 2 limes juice
To "smoke' the eggplant, heat a heavy based pan over high heat, drizzle a little EVOO and place eggplants on the hot pan. Every few minutes turn them. This will take about 40 minutes. You want them very charred and tender inside.
Meanwhile, to make the sauce, place onion and EVOO into the Thermomix bowl and chop 3 sec/speed 6. Sauté 5 min/Varoma/speed 1. Add Green Curry Paste and sauté 2 min/Varoma/speed 1.
Add herbs, tomatoes, stock, sugar, salt and pepper. Cook 20 min/100°C/speed soft.
Stir through lime juice.
Slice eggplants into to strips and add to the sauce.
Serve with steamed rice, a lime cheek and more coriander leaves.
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