AUBERGINE (EGGPLANT) AND BROCCOLI LAKSA

Aubergine (Eggplant) and Broccoli Laksa image

Provided by Sackville

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 15

2 -3 small hot red chili peppers, chopped
2 garlic cloves
2 -3 tablespoons fresh coriander
2 -3 inches fresh ginger, peeled and roughly chopped
2 stalks lemongrass
6 fresh lime leaves, shredded
1 teaspoon turmeric
500 ml chicken stock or 500 ml vegetable stock
400 ml coconut milk
1 medium aubergine
2 tablespoons Thai fish sauce
300 g broccoli
100 g thin rice noodles
1/4 cup mint leaf
vegetable oil

Steps:

Place the chillies, garlic, coriander and ginger in a food processor.
Peel away the tough outer leaves of the lemon grass and roughly chop the inner leaves.
Put the lemon grass and lime leaves in the food processor.
Blitz the ingredients in the food processor with the turmeric.
Add a drop of oil if the mixture needs it to go round.
Place a fairly deep pan over a moderate heat.
Add half the spice paste and fry it, moving round the pan so it does not scorch.
Do this for a minute or two, then pour in the stock and coconut milk and bring to a boil.
Wipe the aubergine and cut it into thick bite-sized pieces.
Add it to the pan together with the fish sauce.
Turn the heat down to a simmer and cook 7-10 minutes.
Bring a deep pan of water to a boil, then simmer the broccoli briefly.
Lift out and add to the pan with the aubergine.
Bring the water back to the boil, salt lightly and add the noodles.
Let them boil for 2-3 minutes.
Chop the mint and stir it into the dish along with any leftover coriander and the drained noodles.