Aubergine Eggplant And Broccoli Laksa Recipes

AUBERGINE (EGGPLANT) AND BROCCOLI LAKSA

Steps:

• Place the chillies, garlic, coriander and ginger in a food processor.
• Peel away the tough outer leaves of the lemon grass and roughly chop the inner leaves.
• Put the lemon grass and lime leaves in the food processor.
• Blitz the ingredients in the food processor with the turmeric.
• Add a drop of oil if the mixture needs it to go round.
• Place a fairly deep pan over a moderate heat.
• Add half the spice paste and fry it, moving round the pan so it does not scorch.
• Do this for a minute or two, then pour in the stock and coconut milk and bring to a boil.
• Wipe the aubergine and cut it into thick bite-sized pieces.
• Add it to the pan together with the fish sauce.
• Turn the heat down to a simmer and cook 7-10 minutes.
• Bring a deep pan of water to a boil, then simmer the broccoli briefly.
• Lift out and add to the pan with the aubergine.
• Bring the water back to the boil, salt lightly and add the noodles.
• Let them boil for 2-3 minutes.
• Chop the mint and stir it into the dish along with any leftover coriander and the drained noodles.

MOROCCAN EGGPLANT (AUBERGINE) SALAD

Steps:

• Place eggplant, garlic, water and salt in a pot and bring to a boil.
• Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
• Drain in a strainer and allow to cool.
• Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
• Very nice served at room temperature.