Tom Yummy Aubergine Stack (Asianish Eggplant)

Tom Yummy Asian Aubergine Stack

• Ingredients
  • 2 medium (about 450g) aubergines
  • 1 tbsp groundnut oil, plus extra for brushing/spraying
  • (60 ml) 1/4 cup hot water
  • 1 tbsp soy sauce
  • 1 tbsp sherry
  • 2 tsp fresh lime juice, plus lime slices for garnishing
  • 2 tsp vegetarian tom yum paste
  • 1 tsp sri racha
  • 1 tsp agave nectar or sugar
  • 40 g (1/2 cup) fine TVP (textured vegetable protein)
  • 20-25 g (scant 1/4 cup) chopped coriander leaf/root/stem
  • 1 small onion, about 65 g, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 tbsp thick coconut milk or coconut cream
  • 1 tsp lime juice plus 1 tsp agave
  • 1-2 tbsp thinly sliced spring onion
  • 2-3 tbsp mint chiffonade
  • a handful or two of shredded lettuce (optional)
  • salt and pepper, to taste

• Directions/Method
  1. Preheat your oven to at least 200 degrees celcius (400 F). Cut the aubergines lengthways into 1/4 inch slices, then spray or brush them with oil on both sides. Arrange on two baking trays (use parchment if you’d like to save some tidying time). Bake for 15-20 minutes, keeping an eye out for burning, flipping the eggplant halfway through. They should be lightly browned but not blackened.
  2. Combine the 1 tbsp oil, water, soy sauce, sherry, 2 tsp lime juice, tom yum paste, sri racha, and agave/sugar in a small bowl. Tip the TVP (textured vegetable protein) into a wok or large frying pan and pour the liquid over top. Mix to ensure all of the TVP is covered. Leave for 5-10 minutes to soak up the liquid.
  3. Turn the heat to medium and add the onion, garlic, and coriander. Stir fry for 8-10 minutes and season with salt and pepper to taste. Turn the heat off and stir in the coconut milk.
  4. To serve divide the aubergine into two portions, stacking them on each plate in a lattice-ish formation (or just chuck ’em in a pile). Combine the 1 tsp lime juice with 1 tsp agave nectar and splash over the eggplant. A pinch or two of flaked salt won’t hurt either. Sprinkle the lettuce around the dish and top the aubergine stacks with the TVP. Scatter mint around and over the whole dish, finally topping the plate with some spring onion and a wedge of lime.