Stuffed Aubergines Recipes

Ingredients :

2

2

2

2 tablespoons

1

175 g

2 teaspoons

25

aubergines, each weighing about 225 g

cloves garlic, finely chopped

stalks lemon grass, chopped

vegetable oil

small onion, finely chopped

boneless, skinless chicken breast, finely chopped

fish sauce

Thai holy basil leaves

freshly ground black pepper

Thai holy basil leaves, to garnish

1. Preheat grill.
2. Place aubergines under grill and cook, turning as necessary, for about 20 minutes until evenly charred.
3. Meanwhile, using a pestle and mortar, pound together garlic and lemon grass; set aside.
4. Heat oil in a wok, add onion and cook, stirring occasionally, until lightly browned.
5. Stir in garlic mixture, cook for 1-2 minutes, then add chicken.
6. Stir fry for 2 minutes.
7. Stir in fish sauce, basil leaves and plenty of black pepper.
8. Using a sharp knife, slice each charred aubergine in half lengthways.
9. Using a teaspoon, carefully scoop aubergine flesh into a bowl; keep skins warm.
10. Using kitchen scissors, chop flesh.
11. Add to wok and stir ingredients together for about 1 minute.
12. Place aubergine skins on a large warmed plate and divide chicken mixture between them.
13. Garnish with basil leaves.

Serves 4

#Ads - Get the above cooking ingredients here at discounted price