Vietnamese-style braised eggplants

Make eggplant the star of the show with this vegetarian delight. Braised with aromatic lemongrass, star anise and coconut milk, this dish is bound to wow.

564 calories per serve

Allergens: Recipe may contain peanuts, tree nuts, milk, fish and soy.

More nutrition information >

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

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    (4 (200-300g each) small eggplants) all over. Heat the oil (2 tbsp peanut oil) in a large frying pan over medium heat. Add the onion (1 brown onion, thinly sliced), chilli (2 small fresh red chillies, deseeded, thinly sliced), lemongrass (1 lemongrass stem, pale section finely chopped, green section reserved) and garlic (2 garlic cloves, crushed). Cook, stirring, for 2 minutes or until aromatic. Add the tomato paste (1 tbsp tomato paste). Cook, stirring, for 30 seconds or until well combined. Add the sugar (55g (1 ⁄4 cup, firmly packed) brown sugar), star anise (2 whole star anise), cinnamon (1 cinnamon stick), coconut milk (250ml (1 cup) coconut milk), stock (125ml (1 ⁄2 cup) Massel Stock Vegetable), soy sauce (2 tbsp soy sauce) and fish sauce (1 tbsp 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 (2 tsp fresh lime juice). Season.

  • Step 3

    Warm the rice following packet directions. Divide among serving plates. Top each with an eggplant and make a slit to open slightly. Drizzle over pan juices. Top with coconut (2 x 250g pkt microwave coconut rice) yoghurt (2 tbsp coconut yoghurt), peanuts (40g (1 ⁄4 cup) unsalted roasted peanuts, coarsely chopped), coriander (1 ⁄4 cup small fresh coriander leaves) and mint (⁄4 cup small fresh mint leaves).
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Image by Kathy Knudsen And Brett Stevens

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