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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a food processor, pulse the chilies, garlic, ginger and lemongrass to a coarse paste; set aside. | 2. Mix the turmeric and chili powder together and rub it all over the aubergine wedges. | 3. Heat the olive oil in frying pan,. | 4. brown the aubergines; remove from the pan and set aside. | 5. Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan. | 6. Add the fish sauce, coconut milk and stock or water, mix well,. | 7. bring the liquid to the boil; reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 minutes. | 8. Season to taste and sprinkle the coriander over the top. | 9. Serve hot with steamed rice or bread to mop up all the juices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red chilies	3		deseeded chopped	-	-	-	-
garlic clove	6		chopped	-	-	-	-
ginger	1/2	inch	peeled chopped	-	-	-	-
lemongrass	2		trimmed chopped	-	-	-	-
turmeric	2	tablespoons	ground	58.656000000000006	12.6223	1.8198	0.611
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
aubergine	600	halved	quartered	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
shallot	6		chopped	691.2	161.28	24.0	0.96
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
coconut milk	400			220800.0	5318.4	2198.4	22886.4
water	400			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.