Sunday, March 05, 2006

Green Beans and Aubergine with chilli and lime

Another aubergine recipe.This time with an oriental touch to it. It is a very quick and straight forward dish. At the same time it offers a variation to the usual aubergine recipe. It is nice to have with pan fried pork or prawns. I have also had it as a main – just by doubling up the portion. I am on a Donna Hay phase and this recipe is also from one of her magazines.

1 tablespoon peanut oil

1 long red chilli, seeded and chopped

150g green beans, trimmed

4 slender aubergines (350g), sliced diagonally

½ cup coconut milk (120ml)

1 tablespoon lime juice

2 teaspoons fish sauce

2 tablespoons chopped coriander

Heat the oil in a wok over medium heat. Add the chilli, beans and aubergines and stir-fry for 3 minutes or until just tender. Add the coconut milk, fish sauce and lime juice. Simmer for 3-4 minutes. Serve sprinkled with coriander.

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