Stir Fried Eggplant with Thai Basil

• 100ml vegetable oil
• 1 large eggplant, peeled and cut into 3cm pieces
• 2 garlic cloves, chopped
• 1 small red chilli, finely chopped
• 1 tsp cornflour mixed with 2 tbs. water
• 2 sprigs Thai basil, leaves picked
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• Sauce
• 2 tbsp light soy sauce
• 1 tbsp apricot jam
• 1 tbsp Chinese black vinegar like Chinkiang
• 1 tsp sesame oil
• Rice, to serve

This recipe is created by Justine Schofield for our partnership with Everyday Gourmet.

Eggplant is a popular meat alternative as it is spongy and absorbs a lot of flavour when cooked. If you are looking to add recipes to your Meat Free Monday repertoire, this is definitely a keeper. Quick and easy, this stir fry recipe is something you can whip up when you are pressed for time. Justine uses the Tefal Pro Selection Wok to cook this recipe which has the unique Thermo-spot that lets you know when your pan is ready.

1. For the sauce combine all the ingredients together.

2. Heat oil in the wok over a high heat and add the eggplant. Stir-fry for 2-3 minutes until lightly caramelised and beginning to soften.

3. Add the garlic and chilli and cook for a further minute before adding the sauce and coating eggplant. Add the cornflour and water mixture and toss again to coat and reduce until thick and glossy.

4. Top with Thai basil and serve with rice.