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.