Chargrilled Eggplant with Chicken, Cashew and Lime
8 large eggplants, cut lengthways, half inch thick
1 tbs coconut oil + 2 tbs coconut oil
2 spring onions
4 cloves garlic
1 tsp organic chilli paste
2 pairs Kaffir Lime Leaves, tear leaves
1 tbs fish sauce
1 tps coconut sugar
1 tbs Tamari sauce
Juice of 1 lime
400 grams organic chicken mince
250 grams firm tofu, cut into 1 cm cubes
½ cup chopped roasted cashews + 2 tbs roasted cashews for garnish
2 green shallots, sliced for garnish
¼ cup chopped coriander leaves for garnish
Brush eggplant with oil. Then chargrill the eggplant over moderate heat (avoid open flame), until well cooked, about 5 minutes each side. By chargrilling the eggplant first, the subtle smokey flavour enhances this dish. Set side and keep warm in oven.
To make filling, heat oil to moderate heat in a wok. Add spring onions, garlic, chilli, lime leaves, fish sauce, coconut sugar, Tamari and lime juice. Stir fry until softened. Turn the heat to high and stir-fry the chicken mince until cooked. Toss through tofu and cashew nuts. Continue to stir-fry for another 1 – 2 minutes.
Place cooked eggplant on plates and spoon over the chicken and tofu filling. Sprinkle with extra cashews, shallots and coriander leaves. Serve.