Thai Basil Eggplant
Directions
- 1Chop the chillies and garlic.
- 2Cut the top of the Thai eggplants off and quarter them.
- 3In a bowl, mix together all the sauces and the palm sugar.
- 4Heat a wok over high heat. Add oil and the vegan mince, breaking it apart with a spatula. Stir-fry for 2 to 3 minutes until slightly brown and crispy, then remove from the wok.
- 5If needed, add more oil to the wok. Over high heat, add the garlic and chilli and stir for 30 seconds until aromatic.
- 6Add the Thai eggplants and stir for 3 to 5 minutes until softened and browned.
- 7Add the cooked vegan mince and the sauce mixture, stirring quickly until the sauce is absorbed.
- 8Add the Thai basil and stir for 30 seconds.
Ingredients
- 4 clove garlic
- 3 birdseye chilli
- 2 tbsp soy sauce
- 2 tbsp Golden Mountain seasoning sauce
- 1 tbsp vegan oyster sauce
- 2 tbsp vegan fish sauce
- 1 tbsp palm sugar
- 200 g vegan mince
- 500 g thai eggplant
- 100 g thai basil
- oil (optional)
