Sous Vide Aubergine With Turmeric And Coconut Sauce Recipe

Cooking Directions

• STEP 1.Preheat the sous vide water bath to 185°F (85°C).
• STEP 2.Season the aubergine slices with salt and pepper, then vacuum seal them.
• STEP 3.Cook the aubergine in the sous vide water bath for 1 hour.
• STEP 4.In a saucepan, heat coconut milk, turmeric, garlic, and ginger. Simmer for 10 minutes.
• STEP 5.Remove the aubergine from the vacuum seal bag and serve with the turmeric and coconut sauce.

Cooking Tips

• Choose firm and fresh aubergines for the best results.
• Adjust the amount of turmeric and garlic to suit your taste.
• Garnish with fresh cilantro or mint leaves for added freshness.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• Reheat in a skillet or microwave before serving.
• Serve with steamed rice or naan bread for a complete meal.