Sunday, 10 June 2012

Cambodian Spiced Eggplant

This month is Cambodian food month on this blog, I'm researching lots of different Cambodian/Khmer dishes and recreating them here, it has been particularly delicious thus far -starting with delicious Hot and Sour Mushroom Soup and Kho Manor Nung To Hu (Caramelised Pineapple with Tofu).

Khmer cuisine emphasises combinations of complementary flavours in quick and easy to prepare dishes, which is music to my ears because I love quick wok dishes that taste amazing! Here is one - it's a quick and easy eggplant dish which is perfect as a meal served with rice or as a dish to bring to a family gathering or potluck.

6 Asian-style eggplants (the skinny ones)
2 tbsp vegetable oil
1 tbsp sugar
1 tbsp white wine or apple cider vinegar
1 tsp cumin
1 tsp paprika
2 tbsp soy sauce
2 tbsp toasted sesame oil
1 tsp fresh grated ginger
1/2 tsp ground coriander
Fresh coriander and mint, to serve
Cooked rice, to serve.

To Make:
1. Chop the eggplant up in about 1.5cm width. 
2. Heat the vegetable oil in a wok and add the eggplant. Fry over a medium heat for about 4 minutes.
3. While it's frying combine all other ingredients (except the fresh herbs and rice) in a small bowl and mix well.
4. Add to the frying eggplant and simmer for about 10 minutes, or until the eggplant is softened.
5. Stir through the chopped fresh herbs and serve over cooked rice.

Serves 4-5.

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