Grilled Stuffed Aubergines

Preparation info
  • for


    as a starter
    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

All over Southeast Asia, stuffing vegetables with meat, fish or other vegetables usually has two purposes: one is to make the dish go further; the other is to show off skill in cooking. Daughters who have learned to stuff vegetables or fish are considered ready to impress potential in-laws with their talent



Cut the middle part of each aubergine into 4 thick rounds and cube the rest small. Dissolve coconut in the hot water, beat the egg into this and add salt. Coat the aubergine slices in the mix and leave in a cool place for 10 minutes.

Meanwhile, cook the stuffing: heat the oil in a wok or frying pan, add the shallots or onion, ginger