Directions:
- Using a food processor, pulse the chilies, garlic, ginger and lemongrass to a coarse paste; set aside.
- Mix the turmeric and chili powder together and rub it all over the aubergine wedges.
- Heat the olive oil in frying pan,.
- Brown the aubergines; remove from the pan and set aside.
- Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan.
- Add the fish sauce, coconut milk and stock or water, mix well,.
- Bring the liquid to the boil; reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 minutes.
- Season to taste and sprinkle the coriander over the top.
- Serve hot with steamed rice or bread to mop up all the juices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 822.34 Kcal (3443 kJ) | ||
| Calories from fat | 254.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.31g | 44% | |
|---|---|---|---|
| Sodium | 16019.9mg | 667% | |
| Potassium | 1397.61mg | 30% | |
| Total Carbs | 123.95g | 41% | |
| Sugars | 26.18g | 105% | |
| Dietary Fiber | 13.24g | 53% | |
| Protein | 10.28g | 21% | |
| Vitamin C | 70.1mg | 117% | |
| Iron | 35.7mg | 198% | |
| Calcium | 99.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 144.54 Kcal (605 kJ) | ||
| Calories from fat | 44.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.98g | 44% | |
|---|---|---|---|
| Sodium | 2815.69mg | 667% | |
| Potassium | 245.65mg | 30% | |
| Total Carbs | 21.79g | 41% | |
| Sugars | 4.6g | 105% | |
| Dietary Fiber | 2.33g | 53% | |
| Protein | 1.81g | 21% | |
| Vitamin C | 12.3mg | 117% | |
| Iron | 6.3mg | 198% | |
| Calcium | 17.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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