Cambodian Ginger & Coconut Aubergines
15m prep 40m cook 1h 0m ready
Tender roasted aubergine chunks in a creamy coconut sauce with ginger and black pepper. A flavorful Cambodian dish with Thai and Chinese influences.
Ingredients
- 14.8 ml vegetable oil
- 2 large aubergines (eggplants)
- 29.6 ml desiccated coconut
- root ginger peeled and finely sliced
- coconut cream
- 29.6 ml oyster sauce
- 4.93 ml freshly ground black pepper
- sugar
- 4 spring onions (scallions) finely sliced
Nutrition (per serving, estimated)
Estimated based off 9 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 83.2 mg
- Iron: 1.77 mg
- Magnesium: 36.4 mg
- Phosphorus: 60 mg
- Potassium: 381 mg
- Zinc: 0.91 mg
Let's Cook
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Step 1.
Preheat the oven to 200°C/400°F/Gas 6. Rub the vegetable oil over the skin of the aubergines, place them on a roasting tray, and roast for 25–30 minutes until soft but not mushy. When cool enough to handle, peel off the skin and chop the flesh into large chunks.
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Step 2.
While the aubergines roast, heat a shallow frying pan over medium heat. Add the desiccated coconut and sliced ginger, stirring continuously for 2–3 minutes until the coconut turns golden.
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Step 3.
Pour the coconut cream, oyster sauce, black pepper, and sugar into the pan with the coconut and ginger. Stir well, bring to a boil, then add the cooked aubergine chunks. Reduce the heat to low and simmer for 5 minutes, until the aubergine is warmed through and the sauce has slightly thickened.
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Step 4.
Scatter the finely sliced spring onions over the dish and serve immediately.
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