Aubergineeggplantcurrywithlemongrasscoconutmilk Recipes

AUBERGINE CURRY WITH LEMONGRASS & COCONUT MILK

Aubergine curry with lemongrass & coconut milk image

Add some spice and character to aubergines with this sumptuous curry

Provided by Good Food team

Time 40m

Number Of Ingredients 14

Ingredients

3 large red chillies , deseeded and stalks removed, chopped
6 garlic cloves , roughly chopped
knob of fresh ginger , peeled and chopped
2 lemongrass stalks, trimmed and chopped
2 tbsp ground turmeric
1 tsp chilli powder
2-3 aubergines (about 600g/1lb 5oz), quartered lengthways, then halved
1 tbsp olive oil
1 tbsp sugar
6 shallots , finely chopped
1 tbsp Thai fish sauce (nam pla)
400ml can coconut milk
400ml vegetable stock or water
small bunch coriander , roughly chopped, to serve

Steps:

Using a food processor, pulse the chillies, garlic, ginger and lemongrass to a coarse paste. Set aside. Mix the turmeric and chilli powder together and rub it all over the aubergine wedges.
Heat the olive oil in frying pan, then 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, and bring the liquid to the boil. Reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 mins. 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 268 calories, Fat 20 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.39 milligram of sodium

SRI LANKAN EGGPLANT (AUBERGINE) CURRY

Sri Lankan Eggplant (Aubergine) Curry image

Eggplant is one of my favourite vegetables. This mouthwatering spicy dish is served in Sri Lanka on special occasions such as weddings. So good is it that I would happily eat it every day of the week if not for the high oil content. Definitely not one for calorie counters! It is usually served with a chicken curry and saffron rice. I love it hot, but cold the next day, it is sensational. If you wish, prior to cooking, you can cut each eggplant lengthwise into quarters, sprinkle with the salt and leave uncovered in a single layer for thirty minutes. Rinse the eggplant under a cold tap, pat-dry with kitchen paper, and slice into 1" cubes as directed below. I personally don't bother with the salting process. If you prefer to use baby eggplant, just slice crosswise into 1" cubes. Recipe obtained from a Sri Lankan friend.

Provided by Daydream

Categories Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

21 ounces large eggplants
1 teaspoon salt (optional)
vegetable oil, for deep frying
2 tablespoons vegetable oil, extra
1/2 medium onion, finely chopped
1/4 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon whole mustard seeds, ground in a mortar and pestle
4 garlic cloves, finely chopped
1 inch fresh ginger, grated
2 green chilies, chopped (optionally seeded to reduce the heat)
10 fresh curry leaves
1 tablespoon cider vinegar or 1 tablespoon wine vinegar
1/3 cup coconut milk
1/2 teaspoon brown sugar
salt

Steps:

Wash the eggplants, remove the stalk, and slice lengthwise into quarters.
Cut each quarter lengthwise into 1" wide strips and then crosswise into 1" cubes.
Heat 1-2 inches of peanut oil in a wok to medium-high heat (375F) and deep-fry the eggplant cubes in batches until golden brown (this takes around three to five minutes for each batch, adjusting oil temperature as necessary).
Drain thoroughly on kitchen paper.
In a medium-sized pan, heat the extra oil and saute and stir the onion until golden brown.
Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves.
Stir and saute for 30 seconds.
Add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed.
Bring slowly to the boil before adding the deep-fried eggplant cubes.
Stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes.
Taste and season with a little more sugar and/or salt as desired.

Nutrition Facts : Calories 160.2, Fat 11.5, SaturatedFat 4.5, Sodium 9.7, Carbohydrate 14.6, Fiber 5.9, Sugar 5.9, Protein 2.9

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

COLD SHRIMP SALAD

Cold Shrimp Salad image

A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.

Provided by Allrecipes Member

Categories Shrimp Salad

Time 1h15m

Yield 10

Number Of Ingredients 10

Ingredients

2 pounds cooked medium shrimp, peeled and deveined without tail
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
5 cloves garlic, minced
1 sweet onion, diced
chopped fresh cilantro
1 avocado - peeled, pitted and diced
salt and pepper to taste
½ cup olive oil
chili pepper flakes

Steps:

Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g

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