Thai Eggplant, Bean and Basil Stir-Fry
3 eggplant, halved lengthways and cut into 1/2-inch thick slices
1 Place eggplant in a colander set over a bowl. Sprinkle with salt. Stand for 20 minutes. Rinse under cold running water and pat dry on absorbent kitchen paper.
1 tablespoon vegetable oil
2 onions, cut into thin wedges, layers separated
3 fresh red chilies, chopped
2 cloves garlic, sliced
1 stalk fresh lemon grass, chopped or 1/2 teaspoon dried lemon grass, soaked in hot water until soft
8 ounces green beans, trimmed
1 cup coconut cream
1 1/2 ounces fresh basil leaves
2 Heat oil in a wok or frying pan over a high heat. Add onions, chilies, garlic and lemon grass. Stir-fry for 3 minutes. Add eggplant, beans and coconut cream. Stir-fry for 5 minutes or until eggplant are tender. Stir in basil.
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