We're not a strictly vegetarian household, but with the soaring cost of meat and the questionable ethics of factory farms we've adjusted our diets to be largely vegetable based. One of favourite meat substitutes are eggplants, hearty and flavor attractors they work well in many dishes, especially in today's curry dish.
- 3 chillies (deseeded and chopped)
- 6 garlic cloves (chopped)
- 1-inch of freshly peeled ginger (chopped)
- 2 lemongrass stalks (chopped)
- 1 tsp chili powered
- 2 tbsp of tumeric
- 2 tbsp olive oil
- 1 pound of eggplants (quartered lengthwise and sliced)
- 1 tbsp of palm sugar (or brown sugar in a pinch)
- 1 large onion (chopped)
- 1 tbsp of fish sauce
- 2 cups of Brussels sprouts
- 1 tin of coconut milk
- 2 cups of vegetable stock
- 1 bunch of fresh basil
- 1 bunch of fresh cilantro
Step 1: Pulse the chillies, garlic, ginger and lemongrass to a coarse paste. Place to one side. Combine the chili powder turmeric and rub over the eggplant wedges.
Step 2: Place a sauce pan on a medium heat and brown the eggplant wedges, setting them aside. Add the paste, sugar and onion to the pan and cook for 2-3 minutes before returning the eggplant slices. Add the fish sauce, coconut milk, and vegetable stock and Brussels sprouts to the pan, bring to the boil then simmer for 15 minutes.
Step 3: Plate up, served with steamed basmati or black rice. Garnish with the basil and cilantro leaves.