THE BASIL-PULP EGGPLANT
(Our Play on Thai Stir-Fried Eggplant with Mince)
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
- The Scorch Fry eggplant cubes in 3 tbsp oil until the skins are blackened and the flesh is melting; remove.
- The Sizzle In the same pan, fry mince and chilies until the meat is browned and crispy.
- The Bloom Add the fire silk ingredients and a 30ml splash of water; boil until bubbling.
- The Marriage Toss the eggplant back in; stir for 2 minutes until it absorbs the sauce.
- The Finish Tear in fresh basil and serve immediately while vibrant green.