This soup is of Indonesian origin. Aubergines are a popular vegetable throughout Southeast Asia. ‘Eggplant’, as they are called in the USA, derive from the white-skinned egg-shaped variety common in India. In this recipe, tomatoes (a relatively recent addition) are combined with coconut milk (a traditional ingredient) in a vegetable stock to create a nutritious soup that is hearty without being heavy.
Peel and cut the aubergine into
Bring the stock and coconut milk to simmering point in a large pan. While simmering, heat a wok or large frying-pan and add the oil. When hot, put in the onion, garlic, chilli and aubergine and stir-fry over high heat for about 4 minutes until nicely browned. Drain on kitchen paper, then add to the soup. Add the rest of the ingredients and simmer for 5 minutes.
© 1995 Ken Hom. All rights reserved.