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Donal Skehan
Thai Style Roast Aubergines with Mint and Jasmine Rice | DonalSkehan.com
  • vegetarian

Thai Style Roast Aubergines with Mint and Jasmine Rice

December 17

You really won’t miss the meat at all in this filling bowl of super-tender aubergines in a rich sticky sauce.

  • time 25mins
  • serves Serves 4
Method
  1. Put the aubergines into a dish. Use a fork to blend the garlic, chillies, soy sauce, sugar, fish sauce and half the oil together in a small bowl until smooth. Pour this over the aubergine fingers to coat them and leave to marinate (if you have the time) for at least 10 minutes.
  2. Cook the rice according to the packet instructions.
  3. Heat the remaining oil in a large non-stick frying pan. Remove the aubergine fingers from the marinade and slowly fry for 10 minutes over a medium heat until very tender and browned. Add the rest of marinade to the pan and cook until sticky. Add the lime juice to taste.
  4. Spoon the rice into bowls and top with the sticky aubergine. Scatter with the mint leaves and peanuts and serve.

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Ingredients

2 large aubergines, sliced into fingers about ¾ in thick

2 garlic cloves, crushed

2 Thai red chillies, deseeded and finely chopped

½ cup reduced salt soy sauce

1 tbsp brown sugar

1 tbsp fish sauce

1 tbsp olive oil

10oz jasmine rice

juice of 1 lime

handful of small young mint leaves

2 tbsp roasted peanuts

2 large aubergines, sliced into fingers about 2cm thick

2 garlic cloves, crushed

2 Thai red chillies, deseeded and finely chopped

100ml reduced salt soy sauce

1 tbsp brown sugar

1 tbsp fish sauce

1 tbsp olive oil

300g jasmine rice

juice of 1 lime

handful of small young mint leaves

2 tbsp roasted peanuts

You'll Need

Saucepan

3.8
(13)
photo
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