Best Appetizer Recipes – Savoury Aubergine Batons
Aubergines are an integral part of Asian cuisine. In Thai cooking they are largely used in preparing a variety of foods form curries to snacks as and dips and even in salads.
For curries normally the aubergines used are round and in shape, a little larger than a ping pong ball. They are lavender in colour and with green stripes. The texture is much denser than the other varieties with a seedier interior and strong flavour.
Another variety of Thai aubergines used mainly as a starter or side dish are long green ones with white flesh which is almost seedless.
Ingredients:
3 No – Auberinge small
1 tbsp – Sesame oil
1/2 tsp – Ginger finely shredded
1/2 tsp – Garlic grated
1 No – Tomato peeled finely chopped
1/2 tsp – Red chilli
1 tbsp – Tamarind juice
1 tsp – Light soy sauce
1 No – Shallot finely shredded
1 No – Stock cube
1 tsp – Sesame seeds toasted
1/4 – Sugar (if needed)
Salt to taste
Method:
Heat oil in a pan and add ginger and shallots and cook till colour changes (pink).
Then add the grated tomato and radish and cook for 2-3 mins.
Next add seasonings and cook for a few minutes (till the mix is soft).
Heat oil in another pan and stir fry the aubergine batons. Then add them to the above mix.
Sprinkle sesame seeds and serve.