Ingredients
Chili Paste
- 3 red chili peppers seeded and chopped (harissa or other hot sauce can be substituted)
- 6 cloves garlic chopped
- 1 inch Ginger root peeled and chopped
- 2 stalks lemongrass chopped
- 3 eggplant chopped or sliced
- 1 onion finely chopped
- other assorted vegetables (optional)
- olive oil
- 1 Tbsp sugar
- 1/3 tsp Thai fish sauce (optional)
- 1 can coconut milk
- 1 bunch cilantro
- coarse salt and freshly ground black pepper to taste
- 1 Tbsp turmeric
- 1 Tbsp cheyenne pepper
Servings:
Units:
Instructions
- Blend together the garlic, lemongrass, ginger, and hot chili peppers in a food processor or use a mortar and pestle.
- Rub turmeric and hot pepper into the eggplants pieces. Heat olive oil in a pan and brown the eggplant.
- Set the browned eggplant pieces aside and cook the chopped onion and any other vegetables in some oil in the same pan for a few minutes.
- Add the chili paste and throw in the eggplant, fish sauce, sugar, half the cilantro, and the coconut milk.
- Add enough broth or water to cover most of the eggplant pieces
- Bring to a boil and then reduce the heat, allowing to simmer, uncovered until the eggplant is cooked to your desired consistency
- Serve with fresh cilantro over fresh rice.
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