Spicy Thai-Style Eggplant Recipe
Made with chilli paste and scented with the essential and must have herb for almost any Thai food; kaffir/limau purut leaves for its spicy, tangy and aromatic flavours.
Ingredients
- 1 medium size Chinese eggplant - cut into two and medium size pieces, after which make long slits till the end but keep them intact.
- 1 tsp rice flour
- 1 tsp corn flour
- For the gravy
- 1 tbsp dried chilli paste
- 1 medium size onion - chopped
- 1 small ball of tamarind/assam - mix with 1/2 cup water to extract
- juice
- A small piece of palm sugar
- 3 to 4 kaffir lime leaves - sliced thinly
- Oil as needed
- Salt for taste
Directions
- Mix eggplant with rice flour, corn flour and a pinch of salt.
- Deep fry, remove and keep aside.
- Leave about 2 tbsp of oil in the same pan.
- Saute onion and add chilli paste.
- Fry over low heat till aromatic.
- Pour in tamarind juice and season with palm sugar and salt.
- Stir and let it simmer.
- Add fried eggplant and lime leaves.
- Stir all in and dish out.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 3 servings | |
| Calories 92 | |
| Calories from Fat 4 | 4% |
| Total Fat 0.42g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 50mg | 2% |
| Potassium 457mg | 13% |
| Total Carbs 22.0g | 6% |
| Dietary Fiber 5.1g | 17% |
| Sugars 13.96g | 9% |
| Protein 2.22g | 4% |
