Eggplant and Basil Stir Fry Recipe

Summary

Preparation Time1 Hr 0 MinCooking Time15 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings3
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Eggplant3 , halved lengthways and cut into 1 cm/1/2 in thick slices (Aubergines)
 Salt To Taste
 Vegetable oil1 Tablespoon
 Onions2 , cut into thin wedges, layers separated
 Red chilies3 , chopped
 Garlic2 Clove (10 gm), sliced
 Lemon grass stalk/1/2 teaspoon dried lemon grass, soaked in hot water until soft1 , chopped
 Green beans8 Ounce, trimmed (250 Grams)
 Coconut cream8 Fluid Ounce (250 Milliliter)
 Basil leaves1 1⁄2 Ounce (45 Gram)

Nutrition Facts

Serving size

Calories 486 Calories from Fat 160

% Daily Value*

Total Fat 19 g29%

Saturated Fat 13 g65.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 175 mg7.3%

Total Carbohydrates 79 g26.2%

Dietary Fiber 16.7 g66.9%

Sugars 54.4 g

Protein 8 g15.4%

Vitamin A 18.8% Vitamin C 54.1%

Calcium 8.9% Iron 10%

*Based on a 2000 Calorie diet

Directions

1. Place eggplant (aubergines) in a colander, sprinkle with salt and set aside for 20 minutes. Rinse under cold running water and pat dry on absorbent kitchen paper.
2. Heat oil in a wok or frying pan over a high heat, add onions, chillies, garlic and lemon grass and stir-fry for 3 minutes. Add eggplant (aubergines), beans and coconut cream and stir-fry for 5 minutes or until eggplant (aubergines) are tender. Stir in basil.
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