| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDF1
Cut the aubergines into large chunks. Peel the garlic and ginger. Roughly chop the leek.
2
Place the leek, garlic, ginger and water in a blender and blitz until smooth.
3
Heat 3 tablespoons of the olive oil in a large frying pan placed over a medium heat. Once hot, add the aubergine chunks and season with the salt. Flip over once they start to brown, approx. 10 minutes. Once tender and golden, remove from the pan and set aside.
4
Add the rest of the oil to the pan and reduce the heat to medium-low. Place the leek paste in the pan and sauté for 2 minutes before adding in the spices. Simmer for a further 1 minute or until fragrant.
5
Serve warm on a bed of rice, and top with the fresh coriander and peanuts.
