Aubergine in Spicy Peanut Sauce Recipe
A vegetarian Thai recipe with brinjal (baingan / eggplant) - small green seedless variety cut in long slices, raw peanuts (moongphali) - dry roasted, tablespoons fresh coconut - grated. Ready in 35 min, serves 4.
Curated byChatchai Siri🇹🇭
Instructions
8 steps- 1
To begin making Aubergine in Spicy Peanut Sauce, cut the aubergines in long strips and soak it in water in order to avoid oxidizing further
brinjal (baingan / eggplant) - small green seedless variety cut in long slices(500 grams) - 2
Heat a pan/Kadai in low flame, add oil, the sliced aubergine and sauté for a minute
- 3
Keep stirring it in little intervals until done
- 4
In the meanwhile, make a fine paste of roasted peanuts, grated coconut, coriander leaves, green chillies, and ginger/galangal with a little water using a mixer grinder
brinjal (baingan / eggplant) - small green seedless variety cut in long slices(500 grams)raw peanuts (moongphali) - dry roasted(1/4 cup)tablespoons fresh coconut - grated(2)galangal - or ginger(2)ginger - julienne for garnish(1 teaspoon)sprig coriander (dhania) leaves(2)green chilli(2) - 5
Add this paste to the cooked aubergines and add a cup of water, let it cook and thicken a bit
- 6
Adjust the water as per your required consistency
- 7
Season with salt, bring it to a boil and switch off the flame
salt - to taste - 8
Garnish with ginger juliennes and serve the flavourful Aubergine in Spicy Peanut Sauce with Chilli Coriander Fried Rice for a light lunch
galangal - or ginger(2)ginger - julienne for garnish(1 teaspoon)sprig coriander (dhania) leaves(2)green chilli(2)
Rate this recipe
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Aubergine in Spicy Peanut Sauce Recipe
A vegetarian Thai recipe with brinjal (baingan / eggplant) - small green seedless variety cut in long slices, raw peanuts (moongphali) - dry roasted, tablespoons fresh coconut - grated. Ready in 35 min, serves 4.
Curated byChatchai Siri🇹🇭
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Directions
8 steps- 1
To begin making Aubergine in Spicy Peanut Sauce, cut the aubergines in long strips and soak it in water in order to avoid oxidizing further
brinjal (baingan / eggplant) - small green seedless variety cut in long slices(500 grams) - 2
Heat a pan/Kadai in low flame, add oil, the sliced aubergine and sauté for a minute
- 3
Keep stirring it in little intervals until done
- 4
In the meanwhile, make a fine paste of roasted peanuts, grated coconut, coriander leaves, green chillies, and ginger/galangal with a little water using a mixer grinder
brinjal (baingan / eggplant) - small green seedless variety cut in long slices(500 grams)raw peanuts (moongphali) - dry roasted(1/4 cup)tablespoons fresh coconut - grated(2)galangal - or ginger(2)ginger - julienne for garnish(1 teaspoon)sprig coriander (dhania) leaves(2)green chilli(2) - 5
Add this paste to the cooked aubergines and add a cup of water, let it cook and thicken a bit
- 6
Adjust the water as per your required consistency
- 7
Season with salt, bring it to a boil and switch off the flame
salt - to taste - 8
Garnish with ginger juliennes and serve the flavourful Aubergine in Spicy Peanut Sauce with Chilli Coriander Fried Rice for a light lunch
galangal - or ginger(2)ginger - julienne for garnish(1 teaspoon)sprig coriander (dhania) leaves(2)green chilli(2)
Rate this recipe
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