Spiced Thai Aubergine Compote

Janet Brinkworth delivers fresh, fragrant Thai flavours in this sensational stir-fried compote of baby aubergines
By Janet Brinkworth
Spiced Thai Aubergine Compote
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

  • 1 tbsp olive oil
  • 2 stems lemongrass, split lengthways
  • 2 cloves garlic, finely chopped
  • 1 x 5 cm piece galangal, finely chopped
  • 1 x 5 cm piece ginger, finely chopped
  • 4 lime leaves
  • 1 red chilli, finely chopped
  • 400 g baby aubergines
  • 300 ml water
  • 1 lime, juice only
  • small bunch Thai basil, finely shredded

Method

1. Heat the oil in a frying pan or wok and add the lemongrass, garlic, galangal, ginger, lime leaves, and chilli. Stir-fry for 3-4 minutes, until just tender.

2. Add the aubergines and stir-fry for a further 2-3 minutes, until browned.

3. Pour in the water, bring to the boil, then reduce the heat and simmer for 4-5 minutes, until the aubergines are tender.

4. Stir in the lime juice and basil leaves and serve straight away.

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