Our third Veganuary recipe is here!

Chili and Garlic Aubergine

Ingredients (Serves 2)

One White Onion

One Green Pepper

One Red Pepper

60 g Beans Fine

1 Aubergine

2 Red Chillies

2 Garlic Cloves

40 ml    Rapeseed Oil

80 g       Vegetable Stock

20 ml    Light Soy Sauce

10 g       Granulated Sugar

1 full bunch of Thai Basil (5 leaves per person)

2 dashes of Dark Soy Sauce

Method

1. Wash all vegetables and slice the green and red pepper, onion and fine beans into bite-size pieces
2. Slice the aubergine into inch strips (or smaller if you prefer)
3. Mince the garlic and pound one of the chillies in a pestle and mortar (or use a small blender to mix the garlic and chilli thoroughly)
4. Heat the oil in a work than add chilli and garlic paste, stir well
5. Add the aubergine and peppers and flash fry before adding the vegetable stock, allow the stock to reduce slightly
6. Add the light soy sauce and sugar then stir well until it becomes more sticky
7. Add basil and dark soy sauce and mix well
8. Serve and enjoy!

Team Chaophraya