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Sticky Aubergines with Thai Sauce


Aubergines are truly wonderful vegetables. Being able to easily absorb flavours they transform themselves to whatever you want. These ones are both sweet, tangy, sour and salty and are a wonderful substitute to meat and poultry. Serve with rice.

Sticky Aubergines with Thai Sauce


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Sticky Aubergines with Thai Sauce

Prep Time15 mins
Cook Time20 mins
Total Time1 hr 35 mins
Course: Side Dish
Cuisine: Asian
Keyword: Food Recipes, Pleasures, Veggies
Servings: 5 People


  • 6 small Aubergines , preferably the Graffiti type (violet/white), cut into large sticks of about 1.5cm
  • Few Coriander Leaves
  • 1 large Red Chilly , deseeded as much as you like according to your heat preferences, and finely minced
  • 2 cloves Garlic , finely minced
  • 1 inch Ginger , grated
  • 75ml light Soy Sauce
  • 30ml Rice Vinegar
  • 40ml Lime Juices
  • 25ml Fish Sauce
  • 30ml EVOO , Extra Virgin Olive Oil
  • 2 tbsp Dark Sugar , preferably brown
  • 2 tbsp Peanuts , roasted and gently crushed


  • Use a flat deep dish to add the chilies, garlic, ginger, soy, vinegar, half the lime juice, fish sauce and oil. Whisk well and add the aubergines making sure that they all get coated with the mixture. Let them marinate for up to an hour.
  • Use a large frying pan placed on medium/high heat. When hot, add the aubergines, reserving their marinade, sauteing them for 12’. Increase the heat and pour the remaining marinate cooking the aubergines for 5-7’ until they get sticky. Pour the remaining lime juice and place in a serving plate, sprinkle the peanuts and add on top the coriander leaves.
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