Grilled Stuffed Aubergines

Name: Grilled Stuffed Aubergines
Yield: for 4 as a starter or 2 as a vegetarian main course
Cuisine: Asia
Ingredients: salt and pepper; 2 plum tomatoes, skinned and thinly sliced; 4 anchovy fillets, chopped (optional); 4 tbsp finely chopped flat-leaf parsley; 2 tbsp chopped creamed coconut; 6 fresh shiitake mushrooms, thinly sliced; 2 garlic cloves, finely chopped; 2 tsp finely chopped ginger; 4 shallots or 1 large red onion, thinly sliced; 2 tbsp sunflower oil; vegetable oil, for frying; ½ tsp salt; 1 egg; 2 tbsp hot water; 1 tbsp chopped creamed coconut; 2 large purple aubergines

Preparation info

for
4
as a starter

Difficulty
Medium

Appears in

New Wave Asian

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

Ingredients

2 large purple aubergines
1 tbsp chopped creamed coconut
2 tbsp</

Asia
Main course
Starter
Southeast Asia
Gluten-free

Method

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