Aubergine Eggplant And Broccoli Laksa Recipes
AUBERGINE (EGGPLANT) AND BROCCOLI LAKSA
Make and share this Aubergine (Eggplant) and Broccoli Laksa recipe from Food.com.
Provided by Sackville
Categories < 60 Mins
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Place the chillies, garlic, coriander and ginger in a food processor.
- Peel away the tough outer leaves of the lemon grass and roughly chop the inner leaves.
- Put the lemon grass and lime leaves in the food processor.
- Blitz the ingredients in the food processor with the turmeric.
- Add a drop of oil if the mixture needs it to go round.
- Place a fairly deep pan over a moderate heat.
- Add half the spice paste and fry it, moving round the pan so it does not scorch.
- Do this for a minute or two, then pour in the stock and coconut milk and bring to a boil.
- Wipe the aubergine and cut it into thick bite-sized pieces.
- Add it to the pan together with the fish sauce.
- Turn the heat down to a simmer and cook 7-10 minutes.
- Bring a deep pan of water to a boil, then simmer the broccoli briefly.
- Lift out and add to the pan with the aubergine.
- Bring the water back to the boil, salt lightly and add the noodles.
- Let them boil for 2-3 minutes.
- Chop the mint and stir it into the dish along with any leftover coriander and the drained noodles.
AUBERGINE (EGGPLANT) CURRY WITH LEMONGRASS & COCONUT MILK
Make and share this Aubergine (Eggplant) Curry With Lemongrass & Coconut Milk recipe from Food.com.
Provided by PinkCherryBlossom
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Using a food processor, pulse the chilies, garlic, ginger and lemongrass to a coarse paste; set aside.
- Mix the turmeric and chili powder together and rub it all over the aubergine wedges.
- Heat the olive oil in frying pan,.
- brown the aubergines; remove from the pan and set aside.
- Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan.
- Add the fish sauce, coconut milk and stock or water, mix well,.
- bring the liquid to the boil; reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 minutes.
- Season to taste and sprinkle the coriander over the top.
- Serve hot with steamed rice or bread to mop up all the juices.
Nutrition Facts : Calories 336.3, Fat 25.9, SaturatedFat 19.9, Sodium 287.4, Carbohydrate 26.8, Fiber 6.7, Sugar 8.7, Protein 6.1
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