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Recipes for 19 Jan 2017
Cuisine : Thai Cuisine
Stuffed Aubergines

ngredients
Aubergines 2 nos.(225 gms)
Garlic(chopped) 2 flakes
Lemon grass(chopped) 2 stalks
Onion(finely chopped) 1 small
Chicken breast meat(chopped) 175 gms.
Fish sauce 2 tsps.
Thai holy basil leaves 25 nos.
Freshly ground pepper As required
Oil 2 tbsps.
Salt to taste

Method
1.Preheat grill. Grill aubergines turning as necessary for about 20 minutes or until evenly charred.
2.Pound together garlic and lemon grass and keep aside.
3.Heat oil in a pan, add onions and cook, stirring occasionally until light brown.
4.Stir in the garlic mixture, cook for 2 minutes, then add chicken and fry for 2 minutes more.
5.Stir in fish sauce, basil leaves and plenty of fresh grounded pepper. Fry till the chicken is cooked.
6.Using a sharp knife, slice each charred aubergine in half lenghtwise.
7.Using a teaspoon carefully scoop aubergines flesh in a bowl; keep skins warm.
8.Chop the flesh with kitchen knife and add to the pan and stir ingredients together for about 1 minute.
9.Place aubergine skins on a large warm plate and divide chicken mixture between them.
10.Serve garnished with basil leaves.
NOTE: Thai basil leaves can be substituted by basil leaves.

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