Eggplant and Snow Pea Bowls
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
2
- Ingredients
- 3 Thai Eggplant
- ¾ cup Snap pea
- 1 ⅔ cups Sweet potato
- 1 shallot
- 1 Tbsp Nut oil
- ½ green chili pepper
- ½ inch Lemongrass
- 1 clove garlic cloves
- 1 Kaffir lime leaf
- ½ cup Coconut milk
- ½ cup vegetable stock
- ½ untreated Lime (juice and zest)
- light soy sauce
- honey
- salt
Preparation
Kitchen utensils
1 Teaspoon, 1 Bowl, 1 Tablespoon, 1 Mixing bowl, 1 Hand mixer, 1 Dough scraper, 1 Baking sheet, 1 Parchment paper, 1 Wire rack, 1 Sieve, 1 Cutting board, 1 Fork, 2 Small bowls, 1 Wooden spoon, 1 Knife, 1 Kitchen shears, 1 Kitchen scale
Preparation steps
1.
Peel and finely dice the shallots.
2.
Wash and trim the mangetout and blanch in boiling, salted water until al dente. Refresh in cold water and drain.
3.
Wash and dice the potatoes.
4.
Wash and roughly dice the aubergines.
5.
Put the chilli, lemongrass, peeled garlic and kaffir lime leaf into a mortar and grind to a smooth paste.
6.
Heat the oil and sweat the shallots with the curry paste. Add the vegetable stock and coconut milk and simmer for about 5 minutes. Then add the aubergines and sweet potatoes and cook for about 10 minutes, stirring occasionally. Add the lime juice, lime zest and mangetout, season to taste with soy sauce, honey and salt and Server
7.
Preparation time: 10-15 min
8.
Cooking time: 15- 20 min
