Sunday, April 15, 2007

Mashed Eggplants

Mashed Eggplants garnish with spring onion and crispy shallot
This recipe is easy to make, it can be prepared well in advance and when you are ready to eat all you have to do is heat up and add the seasoning.

Preparation: 15 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 2 long slender eggplants
° 750ml water
° 1 thin slice ginger, finely chopped
° 1 fresh red chilli, seeded and finely chopped
° a small handful fresh coriander leaves or chopped spring onion, for garnish
° 1.5 tablespoons vegetable oil
° 1.5 tablespoons light soy sauce

1. Place the eggplants in a pot or wok of boiling water and cook for 10 minutes. Turn off the heat and leave eggplant to cool in the cooking water.
2. When it is cool enough to handle, remove and cut each eggplant lengthwise in halves. With a spoon, scoop the flesh out of the skins and put in a serving plate.
3. Mash the scooped-out eggplant flesh well and garnish with coriander leaves.
4. Heat the oil in a wok and add ginger, chilli and stir-fry briskly until aromatic. Drizzle over the eggplant. Season to taste with light soy sauce before serving.

No comments:

Related Posts with Thumbnails