Baby aubergines with cherry tomatoes

Name: Baby aubergines with cherry tomatoes
Cuisine: Thai
Ingredients: 2 aubergines, topped and tailed and cut into bite-sized chunks; 1½ tablespoons Thai fish sauce (nam pla); 1½ tablespoons Thai fish sauce (nam pla); 2 red shallots, peeled and finely chopped; vegetable oil, for frying; 2 tablespoons Demerara or palm sugar; 2 tablespoons malt vinegar; a handful of fresh basil leaves; 2 tablespoons Demerara or palm sugar; 5 cm/2 inch piece fresh root ginger, peeled and finely chopped; 1 medium, fresh red chilli, deseeded and chopped; 150 g/5 oz cherry tomatoes; 1 garlic clove, peeled and finely chopped

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

2 aubergines, topped and tailed and cut into bite-sized chunks
1½ tablespoons Thai fish sauce (nam pla)

Asia
Thailand
Fish course
Side dish
Pescatarian
Winter
November
Southeast Asia

Method

Place the aubergine chunks in a bowl and mix with ½ tablespoon of the fish sauce. Place the aubergines in a bamboo steamer lined with greaseproof paper and steam over boiling water for about 10 minutes.
Heat some oil in a wok or heavy-based frying pan and stir-fry the