Stir-fried eggplants, soybeans and sweet basil

Give a try to this little known vegan recipe !

Serves 2


3 chopped garlic cloves

1 large purple eggplant cut in 1*3 cm rectangles

1 handful Thai sweet basil



1 tablespoon mushrooms sauce

1 tablespoon soy sauce

1 teaspoon coconut sugar

2 tablespoons vegetable stock

2 tablespoons salted soybeans (rinsed and drained).


In 2 tablespoons of oil, stir-fry garlic and eggplants until golden (about 2 minutes). Add seasoning and cook on medium heat for about 5 minutes. Then add 1 handful Thai sweet basil leaves. Mix well and remove from the heat. Transfer to a serving plate.

Decorate with fresh spur chili, sliced.

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