Guest Post: Recipe for Thai Spiced Eggplant

Today’s tasty guest post comes from Angelina Foster, who delves into the season’s eggplants!

Recipe: Homemade Thai Spiced Eggplants

It may be the end of September but it’s not too late to have another barbeque or two. I love eating out in Austin and Aspen, but sometimes it’s nice to eat in the comfort of my own home. An in season vegetable is eggplants, which is packed full of flavour when marinated and here is an easy recipe that I’ve found to make homemade Thai Spiced Eggplants.

Ingredients to serve 4

4 medium eggplants
2 hot red chillies, seeds removed
2 sticks lemongrass
2 cloves garlic, peeled
2 tbsp fish sauce
100g creamed coconut
The juice of 2 limes and finely grated zest of 1 lime

Method – less than an hour to prepare and cook

1. Start by cutting the eggplants into thick slices (about 2 cm thick).
2. For the marinade, peel and discard the outer layer of the lemongrass, then very finely slice the stalks. Add the lemongrass, garlic, red chillies and the creamed coconut into a food processor and blitz before adding the fish sauce.
3. Next, stir in the lime juice and lime zest.
4. In a shallow dish, lay the eggplant slices down and spoon the marinade all over them. Make sure they are all covered in the paste and leave for an hour, or longer if you can, to let the flavors soak in.
5. Turn on the barbeque or grill to a high to medium setting, then place the eggplants cut side down onto the barbeque/grill.
6. You’ll need to watch the eggplants quite carefully so they don’t burn but cook them until the marinade has formed a light crust on the underside. This usually takes between 10-15 minutes depending on the heat.
7. Keep turning the eggplant slices over until they have softened completely
8. They are now ready to be served!

Why not make the most of the sunshine and enjoy homemade Thai Spiced Eggplants? They are so easy to make so you won’t need to be thinking about getting cheap restaurant insurance or hiring staff for help when you are cooking!