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  • Spicy Thai-Style Eggplant

    1 vote
    Spicy Thai-Style Eggplant
    Prep: 25 min Cook: 30 min Servings: 3
    by Navaneetham Krishnan
    370 recipes
    >
    Made with chilli paste and scented with the essential and must have herb for almost any Thai food; kaffir/limau purut leaves for its spicy, tangy and aromatic flavours.

    Ingredients

    • 1 medium size Chinese eggplant - cut into two and medium size pieces, after which make long slits till the end but keep them intact.
    • 1 tsp rice flour
    • 1 tsp corn flour
    • For the gravy
    • 1 tbsp dried chilli paste
    • 1 medium size onion - chopped
    • 1 small ball of tamarind/assam - mix with 1/2 cup water to extract
    • juice
    • A small piece of palm sugar
    • 3 to 4 kaffir lime leaves - sliced thinly
    • Oil as needed
    • Salt for taste

    Directions

    1. Mix eggplant with rice flour, corn flour and a pinch of salt.
    2. Deep fry, remove and keep aside.
    3. Leave about 2 tbsp of oil in the same pan.
    4. Saute onion and add chilli paste.
    5. Fry over low heat till aromatic.
    6. Pour in tamarind juice and season with palm sugar and salt.
    7. Stir and let it simmer.
    8. Add fried eggplant and lime leaves.
    9. Stir all in and dish out.

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