White aubergine curry with crispy tofu

Gerla de Boer green curry paste

White aubergine curry with crispy tofu. What is there not to like? Have you ever had white aubergine? It has a lovely delicate flavour, and you can use it in the same way as the regular one. I prefer to use delicate recipes to bring out the delicious mild flavour of the white aubergine.

Gerla de Boer OZCF
White Aubergine at the farmers market on the Waterfront in Cape Town

Excellent produce at the Oranjezicht Farm market

The first time I came across white aubergines was at the OZCF market in Capetown in 2018. This bustling market has become my favourite markets. It is held every Saturday at the historic Granger Bay site of the V&A Waterfront, the OZCF Market is a community farmers-style market for independent local farmers and artisanal food producers.

Gerla de Boer power food
Power food at the Oranjezicht farm market at the Waterfront in Cape Town.

Locals flock down here to do their weekly food shopping, try out some delicious cooked and raw foods and be inspired about helping to build an alternative food system. It’s a perfect spot to meet up with friends and family for a lazy brunch. It is a bit like the Asian food markets, communal tables, and you can pick and choose where to buy your food and drink. You even can buy edible plants and seedlings, compost and gardening supplies and equipment.

Gerla de Boer Beach bar

The main reason to visit Granger Bay in Cape Town 

The fantastic OZCF market in Capetown is not the only reason to head over to Granger Bay. The biggest attraction here is the Grand Cafe & Beach. This laid back cafe and restaurant are one of the must-visit places in Cape Town. Nestled on the shores of Granger Bay right next to the Waterfront, is the perfect place for sundowners and lazy lunch or dinner. Make sure you book a table to avoid disappointment!

Things I grow on the allotment 

I am very lucky to have my allotment right behind my house. All year round there is a constant supply of fresh vegetables, especially since I have had my polytunnel on my plot. I like to grow a mix of interesting vegetables, crunchy salads, sweet tomatoes, aubergines, pakchoi and shiso, which is a Japanese herb. 

You might find it challenging to get hold of white aubergines, but if you can, then I would highly recommend using it for this recipe. Alternatively, you can use the regular purple one or use the small finger ones instead. 

Gerla de Boer Aubergine allotment
Mixed aubergines from the allotment

A gift from my husband

My husband loves to buy me kitchen gadgets, cookery books and interesting food. Much to my surprise, he brought back from the Ely market a range of Yau’s sauces. I wasn’t sure what to think of this as I make everything from scratch! I put it away and forgot about it. Until I came back from Malaysia and Singapore this year. I was craving traditional Malay sate and had run out of peanut butter, Yau’s Satay sauce came to the rescue! It has a lovely nutty, complex flavour. Much lighter than a regular satay sauce. When I checked the ingredients on the jar, I discovered their secret. It’s nut-free! When I realised that their products were excellent, I had to make the Thai green curry paste to good use. 

Gerla de Boer green curry paste
Local company Yau’s offers a fantastic range of ‘free from’ products

Keep it local 

And the best thing about Yau’s products? They are a local company, based in Peterborough. Bonnie and Philip Yau, set the business up in 2012 to complement their existing Oriental food retail business in Peterborough as more and more of their clients were looking for gluten-free food, free from certain additives and preferred to buy locally sourced products.

Gerla de Boer green curry paste
Thai green curry with white aubergine and Yau’s Thai green paste

Bonnie and Phillip are not new to the game as they are drawing upon previous experiences as restaurant owners and decided to produce their own small range of sauces and trial them in the shop. Their first products were a range of popular Chinese favourites, and they have since begun to introduce flavours from other parts of Asia, including Vietnam and Thailand. Other countries like Korea, Malaysia and Japan will be added soon too. Available from local deli’s and online. Of course, you can use a regular Thai green paste or make it yourself, but why skimp on good ingredients if they are available. 

Bon Appetit!



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Gerla de Boer green curry paste

White Aubergine Curry

  • Author: Gerla de Boer
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3 portions 1x
  • Category: main
  • Method: stove
  • Cuisine: Thai cuisine
  • Diet: Vegan


This delicious Thai curry is made with local ingredients using homegrown white aubergines and a Thai curry paste made by Cambridgeshire producers. Of course, you can use any Thai green paste, but why should you skimp on the quality!


  • 1 tbsp coconut oil
  • 4 star anise
  • 200 gram white aubergine or a regular one, cut in half and then slice
  • 4 spring onions + 2 for serving, trimmed finely slices
  • 6 tbsp Thai green curry paste
  • 400 ml of coconut milk
  • 2 tbsp fish sauce
  • 4 tsp sesame oil
  • A small handful of coriander
  • juice of 2 limes
  • 1 block of tofu ( 385 gram), cut into squares
  • 2 tbsp of cornstarch
  • Vegetable oil for frying, approx. 500 ml.
  • 2 ts black sesame seeds.


  1. Turn on the oven at 60 C.
  2. Cut the tofu into cubes and dust them with the cornstarch.
  3. Heat up the oil and deep fry the tofu either in the wok or a saucepan.
  4. When finished put the tofu on a baking tray and keep them warm in the oven.
  5. Melt the coconut oil in a wok and add the star anise. Turn it to medium heat as you don’t want to burn it. After 30 seconds take them out and put them on the side.
  6. Fry the aubergine in batches. You might need a bit more coconut oil. When lightly browned put them on kitchen paper on the side.
  7. When finished fry the spring onion briefly.
  8. Add the curry paste, turn up the heat and cook for 30 seconds. Keep stir-frying.
  9. Now add the aubergine, the coconut milk and leave it to cook so it slightly reduces. You should have a thick creamy sauce. This will take about 3 minutes.
  10. Turn off the heat. Add the fish sauce and the sesame oil.
  11. Put on the plate and decorate with the spring onion, coriander and black sesame seeds.
  12. Add the crispy tofu on top.


Serve it with white or brown rice. 

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