- 12 small, round Thai eggplants
- 1 teaspoon of fish sauce
- 1 tablespoon of vegetable oil
- 1 small onion chopped
- 1 garlic chopped
- 1 small red Thai chilli chopped
- 1 tablespoon of finely chopped ginger
- 1 teaspoon of ground coriander
- 2 lemon grass stalks (white part only finely chopped)
- 1 cup of coconut milk
- 1 cup cherry tomatoes
- Thai basil leaves (handful)
Cut eggplants in half. In a hot pan sauté the garlic, onion, lemongrass, red chili, ginger, and ground coriander in the vegetable oil till fragrant. Toss the eggplants and the fish sauce and sauté till the eggplant is soft. Add the cherry tomatoes and the coconut milk, and finish with the Thai Basil leaves. Serve with rice. Enjoy!
Author Info
0 Responses to Sautéed Baby Thai Eggplants