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Sticky Aubergines with Thai Sauce

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

Ingredients

  • 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

Instructions

  • 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.