A fusion Indian-Thai recipe adapted from Northern Indian dish called, Baingan Bharta. It is a perfect Vegan light lunch. Aubergines when charred skin removed, the flesh inside catches that smoky flavour. I then flavoured it with Nam Prik Pao after soften it in ginger, garlic and a green chilli to give a spicy kick. Serve it with some flat bread or Paratha. Delicious.
Nam Prik Pao is a type of chilli paste/ jam that is used as a condiment as well as flavouring ingredients. It is essentially a roasted dry chillis in flavoured oil with some coconut sugar. Unlike curry pastes, there are no spices such as caraway, cloves , kaffir lime zest or lemongrass in Nam Prik Pao. It is widely use in Tom Yam soup, spicy Noodle soup.
Serve 2 as a light lunch or 6 as a starter
1 large aubergine
2 tbsp vegetable oil
1/2 tesp cumin seeds
1 medium onion, finely chopped
1 tsp ginger-garlic paste
1 fresh green chilli, chopped
2 tbsp of Thai Nam Prik Pao ( see note above)
1 tsp ground turmeric
1tsp ground coriander
3 tbsp green peas
A handful chopped fresh coriander to garnish
Roast the aubergine directly on flames from a gas hob, using a pair of tongs. This will take 5-8 minutes. The skin will crinkle and black. Leave to cool before scrape the skin off.
Mash the flesh of the aubergine in a bowl with potato masher. Set aside.
Heat the oil in a saucepan overa high heat, add the umin seeds and fry for 30 seconds until darken. Add the onion and fry until soft then add the ginger-garlic paste and green chilli. Cook until all herbs and spice mix well with onion.
Add Thai Nam Prik Pao and cook for 4-5 minutes. Add a splash of water to loosen the mixture if it gets to dry.
Tip in the peas and mashed aubugine, season with salt and cook for 7-8 minutes over a medium heat until tender.
Sprinkle coriander and server hot with Naan or Paratha