Chilli Basil Eggplant

Difficulty: Easy

Serves 2

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.