Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Finely chop 4 cloves of garlic and 2 small shallots, then sauté them in 1 tablespoon of vegetable oil until fragrant, adding 100 grams of finely diced shiitake mushrooms and 150 grams of crumbled firm tofu, cooking until moisture evaporates.

2. 2

   Carefully halve 2 medium Thai eggplants lengthwise and gently scoop out some of their flesh, leaving a sturdy shell, then finely chop the removed eggplant flesh and incorporate it into the mushroom-tofu mixture.

3. 3

   Neatly fill each eggplant half with the prepared mushroom-tofu stuffing, pressing lightly to secure the filling.

4. 4

   Combine 1 cup of vegetable broth, 3 crushed kaffir lime leaves, one 1-inch piece of thinly sliced galangal, and one bruised lemongrass stalk in a steaming pot, bringing it to a simmer.

5. 5

   Arrange the stuffed eggplant halves in a single layer on a steaming rack above the simmering broth, cover tightly, and steam for 15-20 minutes, or until the eggplant is tender and cooked through.

6. 6

   While the eggplant steams, prepare the dressing by whisking together 3 tablespoons of fresh lime juice, 2 tablespoons of fish sauce, 1 tablespoon of grated palm sugar, and 3 minced bird's eye chilies.

7. 7

   Carefully transfer the steamed stuffed eggplants to a serving platter, generously spoon the spicy lime dressing over each eggplant half, and garnish with 0.25 cup of fresh Thai basil leaves and 2 stalks of thinly sliced spring onion.