Preparation time:
20 min.
Quantity for:
4 servings
600 g. eggplant
30 g SABO toasted peanut oil
10 g flour
20 g chopped shallot
20 g Madras curry
1.5 dl vegetable broth
2 dl coconut milk
20 g toasted peanut oil
20 g fresh coriander
Suggested wine:
Peel the eggplant, cut into 1 cm cubes, salt lightly and leave to draw for 30 minutes in a colander or sieve. Peel and chop the shallots. Wash and strip the leaves from the coriander.
Cooking instructions:
Heat the toasted peanut oil in a non-stick pan, then add and turn the lightly floured eggplant. Add the shallots and fry gently for 1 minute. Sprinkle with the curry and mix well. Add broth to steam, then add the coconut milk. Cook on low heat for 4 minutes. Adjust flavour with salt and pepper, and complete with SABO toasted peanut oil. The resulting dish should remain slightly juicy. Serve in either a bowl or dish. Sprinkle with the chopped coriander leaves.

It may be served warm as an appetiser or hot as a side dish. For example, combined with a chicken or beef skewer lightly marinated with soya sauce, and flavoured with SABO toasted peanut oil. Or as a plate on its own, with tofu or with bananas browned in egg. Excellent also combined with shrimps or prawns, which may be quickly browned with the eggplant, and then set aside till the final cooking.
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