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Eggplant and herbs in a fragrant Penang Coconut Curry sauce with hot rice or crispy baguette – make extra so you have some for lunch the next day.
Entrée / Appetizer / Side dish
1 entrée, 2 appetizers or sides for 4
Eggplant and herbs in a fragrant Penang Coconut Curry sauce with hot rice or crispy baguette – sharing optional.
2 Chinese eggplant
2 Tbsp vegetable oil
Salt and pepper to taste
2 tsp Penang spice blend
1/8 tsp Espelette pepper
¼ tsp salt
1 cup coconut milk (145 g)
1 cup plum tomato, ½” dice (150g)
2 Tbsp fresh lime juice (30)
6 large leaves basil, roughly chopped
2 Tbsp cilantro, roughly chopped (6g)
1 scallion (20g)
¼ cup chopped peanut (30g)
Lime wedges for garnish
Preheat oven to 400°F.
Split each eggplant lengthwise and season with vegetable oil, salt, and pepper. Arrange on a tray in a single layer, cut sides up.
Roast in the oven for 20 minutes or until golden grown and cooked through.
In a small pot, bring the Penang spice blend, espelette pepper, salt, and coconut milk to boil and simmer gently for 10 minutes.
Remove from heat and stir in the lime juice to season, adjusting salt and spiciness if needed.
Add the tomatoes and simmer for 5 more minutes.
Arrange the warm eggplant on a platter and drizzle with the piping hot sauce.
Garnish with the herbs, scallions, and chopped peanuts.
This recipe goes well with white rice, crispy warmed baguette, or as a side dish with your favorite entrees.
If you don’t have espelette you can also use sriracha or omit entirely if you are sensitive to spicy foods.
This dish is great hot, room temperate, and reheats well for lunch over hot rice the next day.
Depending on how much eggplant you have you can easily double the recipe for the sauce. It keeps well and is great to have on hand.
If you have regular eggplant instead of the thin, long, Chinese kind, just cut the eggplant into long wedges or dice and multiple the sauce recipe accordingly.
This sauce also works great for steamed mussels.