Roasted Thai Eggplant with Green Curry Sauce |
Wat Arun Thonburi Bangkok Thailand |
10 small (Thai) round eggplants, stems removed and halved |
Toss eggplants with 1 T. oil. Roast cut side down in 350 degree oven until soft (about 20 min.). Saute curry paste with ½ T. vegetable oil until fragrant. Reduce heat and gradually add 1 ½ c. coconut milk. Stir until a green oil film surfaces. Add the kaffir lime leaves, continue cooking for 3 mins. Add the remaining coconut milk, season with sugar and fish sauce. Place roasted eggplants in a bowl; serve with curry sauce. Garnish with sweet basil leaves and spur chiles if desired. |
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Serves 4 |