Chili Garlic Basil Eggplant

• temps total: 16 minutes

Ingrédients

2 large eggplants / brinjals (≈400–450 g, ~3½–4 cups chopped)

Water + 1–2 tsp lemon juice (for soaking)

3 tbsp cornflour or arrowroot starch

Salt & pepper, to taste

1 tbsp oil

For the stir-fry sauce

5–6 cloves garlic, crushed

1–2 bird’s eye chillies (or regular green/red chilli), finely chopped

1 tbsp light soy sauce

1 tsp dark soy sauce (optional; use regular soy if unavailable)

Salt & pepper, to taste

½ tsp mushroom / veg / chicken stock powder

2–3 tbsp hot water

To finish

A big handful of fresh basil leaves (can skip but adds so much flavour!)

1/4 tsp sugar

Chilli oil or chilli flakes

Instructions

Soak cut eggplant in water with lemon juice for 10–15 minutes. Drain and pat completely dry.

Toss eggplant with cornflour (or arrowroot), salt, and pepper.

Mix all stir-fry sauce ingredients in a bowl and set aside.

Heat oil in a pan on high flame. Add eggplant and cook 3–4 minutes per side until browned and crisp on all sides.

Keep flame high, add sauce, and toss quickly to coat.

Add basil, sprinkle the sugar all over, let it caramelise slightly and then switch off flame.

Finish with chilli oil or chilli flakes. Serve hot.

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