THE BASIL-PULP EGGPLANT

(Our Play on Thai Stir-Fried Eggplant with Mince)

THE BASIL-PULP EGGPLANT

Ingredients: 2 Eggplants (cut into cubes), 150g Pork or Chicken mince, 2 tbsp Soy sauce, 1 tbsp Oyster sauce, 2 Red chilies (smashed), Handful of fresh Basil...

Ingredients

  • 2 Eggplants (cut into cubes)
  • 150g Pork or Chicken mince
  • 2 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 2 Red chilies (smashed)
  • Handful of fresh Basil

Cooking Method

  1. The Scorch Fry eggplant cubes in 3 tbsp oil until the skins are blackened and the flesh is melting; remove.
  2. The Sizzle In the same pan, fry mince and chilies until the meat is browned and crispy.
  3. The Bloom Add the fire silk ingredients and a 30ml splash of water; boil until bubbling.
  4. The Marriage Toss the eggplant back in; stir for 2 minutes until it absorbs the sauce.
  5. The Finish Tear in fresh basil and serve immediately while vibrant green.

Cuisine: Asian

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