- 2 Tbsp 2 Tbsp 2 Tbsp Organic Coconut Oil, or peanut oil
- 1 clove 1 clove 1 clove Garlic
- 2 pieces 2 pieces 2 pieces Tomato, chopped
- 1 pieces 1 pieces 1 pieces Lemongrass, pale, lower section, sliced thinly. Reserve stem #
- 1.5 Tbsp 1.5 Tbsp 1.5 Tbsp Fish Sauce
- 1 Tbsp 1 Tbsp 1 Tbsp Raw Sugar, or palm sugar
- 1 Tbsp 1 Tbsp 1 Tbsp Spring Onion, finely chopped # (For Garnish)
- 2 pieces 2 pieces 2 pieces Eggplant, long-Asian style, cut into 1" X 1/3" (2.5cm X 1cm) pieces #
- 0.5 Tbsp 0.5 Tbsp 0.5 Tbsp Asian-style) Red Chili (Fresh, sliced thinly # (For Garnish)
- 1 pinch 1 pinch 1 pinch Turmeric Powder, curry powder can be substituted #
- 1 pinch 1 pinch 1 pinch Black Pepper, ground
- 1 Tbsp 1 Tbsp 1 Tbsp Mint Leaves, finely chopped # (For Garnish)
- 1 Tbsp 1 Tbsp 1 Tbsp Cilantro, finely chopped # (For Garnish)
- Put a stove top-safe, medium size clay pot* on a medium heat. Add the peanut oil. When warmed add the garlic and stir gently until fragrant. Add the tomatoes, lemongrass and two tbsp water and cook for 2 minutes.
- Add one tbsp of the fish sauce and the sugar. Mix well. Add the green onion and eggplants. Pour in a cup of water, add the remaining 1/2 tablespoon of fish sauce, mix well and bring to the boil. Add the red chili, turmeric, ground pepper and lemongrass stalk. Allow mixture to simmer uncovered for 10 minutes or until eggplant is tender.
- Whilst the eggplant is cooking, make the garnish by simply mixing all of the sliced ingredients together.
- Remove the lemongrass stem and serve the eggplant mixture with steamed rice. Top with the garnish.
Don't despair if you don't have a clay pot! You can use a stove top-safe casserole dish or a saucepan. For lemongrass, only use the lower, pale portion of the stem (the first 3 or 4 inches) with the the tough, outer leaves removed. Slice thinly across the stem. The upper part of the stem is great for flavoring stocks or for using as a skewer to cook meats. You can substitute with lemon peel. You can substitute the 2 Asian-style eggplants with 1 egg-shaped eggplant. This dish isn't overly spicy but if you dislike warm foods remove the seeds from the red chili in the garnish.
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