Ingredients:
- Vegetable Oil – 4 tblsp
- Onion – 1, sliced
- Shallots – 4, chopped finely
- Scallions – 4, sliced
- Eggplants – 350 gms, cubed
- Green Curry Paste – 2 tblsp
- Soy Sauce – 2 tblsp
- Light Brown Sugar – 1 tsp
- Creamed Coconut – 125 gms, chopped
- Water – 3 tblsp
- Fresh Cilantro – small handful, chopped
- Basil Leaves – few, chopped
- Fresh Parsley – small, chopped
- Arugula Leaves – 2 1/2 cups
- Sweet Chilli Sauce – 2 tblsp
Method:
- Heat half of the vegetable oil in a large pan.
- Cook all the onions together for 2 minutes, until just softened but not browned.
- Remove and keep aside.
- Cook the eggplant cubes adding more oil as needed until they are crisp and golden brown.
- Return the onions to the pan and add the curry paste, soy sauce and sugar.
- Add the creamed coconut and water.
- Cook until dissolved.
- Stir in the cilantro, basil and parsley, leaving some for garnish.
- Toss the arugula leaves in the chilli sauce.
- Serve with the eggplant and onion salad.
- Garnish with the remaining herbs.