Chilli lemongrass eggplant

Chilli lemongrass eggplant

Tags

Asian
Eggplant

Cook

Ingredients

  • Rice
  • 1 onion, diced
  • 3 tbsp finely minced lemongrass
  • 2 red chilli, diced
  • 2 tsp grated ginger
  • 6 garlic cloves, minced
  • 2 eggplants, cut into chunks
  • 2 cups green beans, trimmed
  • 1 block tofu, crumbled
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp brown sugar
  • ½ tbsp mushroom-based stock powder
  • ⅛ tsp ground black pepper
  • 2 whole star anise
  • Sesame oil

Steps

  1. Clean and cook the rice.
  2. In the wok, heat oil over medium high.
  3. Add in the onion, lemongrass, chilli, ginger and garlic. Fry until fragrant and softened.
  4. Add the eggplant, green beans and tofu. Cook for 5 minutes, tossing well until the eggplant is lightly golden.
  5. Add in the soy sauces, brown sugar, stock powder, pepper, star anise and water. Stir to combine.
  6. Pop the lid on and lower the heat. Simmer until most of the liquid has cooked off and eggplant is tender.
  7. Remove lid, drizzle with sesame oil and toss together.