The usual way to maintain the lovely colour of eggplants is by blanching them in oil, but for this recipe I used water instead, for a healthier dish. Eggplants can soak up oil very easily and if you love stir-fry eggplant and do not want the huge intake of oil, maybe you can tried out this dish with some compromising.
Preparation: 10 mins, Cooking time: 5 mins
Ingredients (serves 2)
° 200g eggplants, cut into sections, blanched for 5-7 minutes and drained well.
° 25g basil leaves
° 2 slices ginger or 2 cloves garlic, finely chopped
° 1 tablespoon olive oil
° 1 tablespoon light soy sauce or to taste
° few slices red chilli, for garnish
° salt to taste
1. Heat the oil in a wok. Add the ginger or garlic and fry until fragrant.
2. Throw in the basil leaves, eggplant and stir-fry briskly for 1 minute. Drizzle with light soy sauce.
3. Stir fry for another ½ a minute and season to taste with salt.
4. Transfer to a serving dish, garnish with chilli and serve immediately.