Stir-fried eggplants, soybeans and sweet basil

Give a try to this little known vegan recipe !

Serves 2.

3 chopped garlic cloves

250 g Thai eggplants, sliced

1 handful Thai sweet basil leaves

2 tablespoons oil

Seasoning:

1 tablespoon mushrooms sauce

1 teaspoon coconut sugar

2 tablespoons vegetable stock

1 tablespoon salted soybeans

In 2 tablespoons oil, stir-fry garlic and eggplants until golden (about 2 minutes). Add seasoning and cook on a medium heat for 2 minutes more. Then add Thai sweet basil leaves. Mix well and remove from the heat. Transfer to a serving plate.