Aubergine Eggplant And Broccoli Laksa Recipes

AUBERGINE (EGGPLANT) AND BROCCOLI LAKSA

Aubergine (Eggplant) and Broccoli Laksa image

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

Ingredients

2 -3 small hot red chili peppers, chopped
2 garlic cloves
2 -3 tablespoons fresh coriander
2 -3 inches fresh ginger, peeled and roughly chopped
2 stalks lemongrass
6 fresh lime leaves, shredded
1 teaspoon turmeric
500 ml chicken stock or 500 ml vegetable stock
400 ml coconut milk
1 medium aubergine
2 tablespoons Thai fish sauce
300 g broccoli
100 g thin rice noodles
1/4 cup mint leaf
vegetable oil

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

Aubergine (Eggplant) Curry With Lemongrass & Coconut Milk image

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

Ingredients

3 large red chilies, deseeded and chopped
6 garlic cloves, roughly chopped
1/2 inch fresh ginger, peeled and chopped
2 stalks lemongrass, trimmed and chopped
2 tablespoons ground turmeric
1 teaspoon chili powder
600 g aubergines, quartered lengthways, then halved
1 tablespoon olive oil
1 tablespoon sugar
6 shallots, finely chopped
1 tablespoon soy sauce
400 ml coconut milk
400 ml vegetable stock or 400 ml water

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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