Chilli Basil Eggplant

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Difficulty: Easy

Serves 2

chillieggplant

As a part of my health kick, I’ve been trying to eat less soy so I needed to come up with something else to add to stir fry. Since I was going to be using chili and basil, I thought the perfect thing to flesh out this dish would be eggplant. Meaty enough to replace tofu but still filling and tasty.

Ingredients

  • 1 medium eggplant
  • 1 tablespoon salt
  • 1 clove garlic, finely chopped
  • 1 small red onion, roughly chopped
  • 1 fresh chilli, finely chopped
  • 1 small red capsicum, chopped
  • 1 small green capsicum, chopped
  • 2 tablespoons kecap manis
  • 1 teaspoon minced ginger
  • Squeeze lemon juice
  • Handful fresh basil
  • 1/4 cup cashews

Method

  1. Cut the eggplant into 2cm x 2cm chunks and place into a colander. Cover with salt and allow to sit.
  2. Heat some olive oil in a wok before adding the garlic and red onion.
  3. Rinse off the eggplant and allow to drain on paper towel.
  4. Add the eggplant to the wok and cook for 5-7 minutes until eggplant starts to soften.
  5. Add the capsicum, before adding the kecap manis, ginger and lemon juice.
  6. Tear up the basil and stir through with the cashews before serving.
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ALLVanilla
ALLVanilla
10 years ago

This dish looks yummy and I am probably going to give it a go. A genuine question though, why cutting back on soy on your ‘health kick’?

ALLVanilla
ALLVanilla
10 years ago
Reply to  Chelsey

Aha! Thank you Chelsey 🙂

Jacqui
Jacqui
10 years ago

I made this dish last night. It was delicious!