Grilled eggplant with coconut curry noodles | Dinner Twist
Grilled soy eggplant on a bed of creamy coconut infused rice noodles and stir-fry vegetables topped with crunchy peanuts and fresh mint.
Ingredients
- Turmeric noodles 1 packet (250g)
- Broccoli 1
- Red capsicum 1
- Sugar snap peas 1/2 punnet (125g)
- Coconut milk 400ml
- lime 1
- baby eggplants 6
- roasted peanuts 1 packet (40g)
- mint 1/3 bunch
- oil (for cooking)
- soy sauce
- curry powder
- pepper
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