Sunday, 30 May 2010

Oriental style aubergine soup

About the food:

This dish belongs to the Chinese/Thai cuisine.

I recently had this soup at a Chinese eatery, and it tasted so new and different that I was immediately drawn to it. It took me some time before I could find a recipe which is the closest match to the dish, and impoverished on it in to get it done. It is a brilliant dish, ideal for the vegetarians, and could be served as a starter or as a light meal. It is extremely easy to make, and I am thoroughly in love with this dish. I can promise, many of my guests would soon have it served!

Preparation time: 10 mins
Cooking time: 20 mins

Ingredients: serves 4

3 aubergines
2 garlic cloves, finely chopped
1 tbsp ginger paste
vegetable oil
salt to taste
1 tbsp Sesame seeds, dry roasted in a pan.

For the sauce:

4 tbsp soya sauce
2 tbsp wine vinegar
2 tbsp black pepper powder
1/2 cup tomato puree
2 tbsp Thai sweet-chilli sauce


1. Cut the aubergines in small 1 inch pieces. Make sure that each piece has a share of the skin, otherwise the piece will become very soft.

2. Brush a steamer rack with oil. Put the aubergines in the rack and steam it for about 10-12mins. Take care not to overcook them, the aubergines should just be tender and cooked through.

3. To make the sauce, put all the ingredients for the sauce in a bowl and mix well.

4. Heat a pan. Pour 1 tbsp of oil. Fry the chopped garlic for 1 min. Add the ginger and stir fry for another minute. Add the sauce and continue stirring over a medium flame. Continue until the oil separates from the mixture. Add 1/2 cup of water to make the sauce a little dilute. Adjust the water quantity according to the thickness of gravy, to get a thick soup. Season it with salt, it needed.

5. Add the steamed aubergine pieces, cover and cook for 2 mins.

6. Pour it on a serving bowl and garnish with the sesame seeds.

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