Southeast Asian Style Eggplant Parmigiana

Ingredients

In this Southeast Asian adaptation of Parmigiana, the traditional Italian flavors are enhanced with Southeast Asian spices and ingredients. The tomato sauce is infused with spices like lemongrass, ginger, and chili, giving it a spicy kick. The mozzarella cheese is replaced with creamy coconut milk, adding a tropical twist to the dish. Lime juice is also added to brighten up the flavors and provide a tangy element. The dish is garnished with fresh cilantro, which adds a refreshing touch and complements the Southeast Asian flavors. We alse have the original recipe for Parmigiana, so you can check it out.

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 can (400g / 14 oz) diced tomatoes 1 can (400g / 14 oz) diced tomatoes
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 26g, 12g
• Protein: 5g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Slice the eggplants into 1 cm (0.4 inch) thick rounds. Sprinkle salt on both sides of the slices and let them sit for 15 minutes to remove excess moisture. Rinse and pat dry.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, red chili, lemongrass, and ginger. Sauté until the onion is translucent and fragrant.
4. 4.
   Add the ground turmeric, cumin, and coriander to the skillet. Stir well to coat the aromatics with the spices.
5. 5.
   Pour in the diced tomatoes and coconut milk. Stir to combine.
6. 6.
   Bring the sauce to a simmer and let it cook for 10 minutes, allowing the flavors to meld together. Remove the lemongrass stalk.
7. 7.
   Stir in the lime juice and season with salt and pepper to taste.
8. 8.
   In a separate skillet, heat a little oil over medium heat. Cook the eggplant slices in batches until golden brown on both sides.
9. 9.
   In a baking dish, layer the cooked eggplant slices and the spicy tomato sauce, repeating until all the ingredients are used.
10. 10.
    Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbly.
11. 11.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Eggplant — Salting the eggplant slices before cooking helps remove excess moisture and improves the texture of the dish.
• Lemongrass — Bruising the lemongrass stalk helps release its aromatic oils and infuse the sauce with its unique flavor.
• Coconut milk — Use full-fat coconut milk for a creamy and rich texture in the sauce.
• Lime — Fresh lime juice adds a tangy and refreshing element to the dish. Adjust the amount according to your taste preference.
• Cilantro — Add the fresh cilantro just before serving to preserve its vibrant flavor.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh chili to the sauce while it simmers.
• If you prefer a milder flavor, reduce the amount of chili or omit it altogether.
• Serve the dish with steamed jasmine rice or crusty bread to soak up the flavorful sauce.
• Feel free to experiment with different types of eggplant, such as Japanese or Thai eggplant, for a unique twist.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Southeast Asian Style Eggplant Parmigiana hot, garnished with fresh cilantro. Pair it with steamed jasmine rice or crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, arrange the eggplant slices in an overlapping pattern in the baking dish before layering with the sauce. Sprinkle some extra chopped cilantro on top for a pop of color.