Grilled
Eggplant with Spicy Coconut Sauce
Chefs Sophie and Eric Banh of Monsoon – Seattle,
WA
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
Paste
- 2 Tablespoons vegetable oil
- ½ cup lemongrass, minced
- ½ cup shallots, minced
- ½ cup garlic, minced
- 3 Thai chilis
- 1 Tablespoon fish sauce
- ½ teaspoon ground coriander
- ¼ teaspoon cumin
- ¼ teaspoon fennel seeds
Eggplant
- 1 Asian eggplant
- Vegetable oil, as needed
- Salt, as needed
- 3 Tablespoons coconut milk
- 2 Tablespoons half & half
- 1 Tablespoon fish sauce
- 3 scallions, cut into 2 – inch pieces
Method:
For Paste:
Heat oil in saucepan. Add lemongrass, shallots and garlic and sauté
to aroma. Remove from heat and add chilis, fish sauce, coriander,
cumin and fennel seeds. Reserve until service.
For Eggplant:
Slice eggplant lengthwise, then cut into ¼ - inch pieces.
Rub pieces with oil and sprinkle with salt. Grill until eggplant
is cooked.
Heat more oil in skillet and add paste. Add coconut milk, half
& half, fish sauce and cooked eggplant. Once heated through,
add scallions and remove from heat. Serve. |
