Roasted Thai Eggplant with Green Curry Sauce

Wat Arun Thonburi Bangkok Thailand

Wat Arun Thonburi Bangkok Thailand

10 small (Thai) round eggplants, stems removed and halved
1 ½  T. vegetable oil (divided)
3 T. green curry paste
2 ½ c. coconut milk
2 kaffir lime leaves, torn
1 ½ T. fish sauce
1 ½ tsp. palm sugar
2-3 spur chiles, sliced diagonally (optional)
¼ c. sweet basil leaf

 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