Calling out all vegetarians: if you love a good comfort meal packed with veggies, you’ve come to the right place.

Gaggan Anand, one of the world’s most decorated chefs who snatched the most prestigious spots in the World’s 50 Best Restaurants many years in a row, has recently shared his recipe for a vegetarian eggplant stir-fry — and let us tell you, it looks drool-inducing fabulous. For those who are currently looking for a new plant-based staple for your dining table, this recipe should be your go-to. Sidenote: it will hit all the right notes for both carnivores and vegetarians  alike.

[Content and image credit: Gaggan Anand via Facebook; hero image credit: Unsplash/Toa Heftiba]

Ingredients

  • 1 eggplant cut into cubes about (approximately 350 gram)
  • 4 cloves of garlic, crushed
  • 2-3 dried chilli dry 2-3 no,
  • 4 fresh chilli
  • 1/2 of the bell peppers, cut into cubes
  • 10 sprigs of sweet basil
  • 2 tablespoons of oil
  • Mushroom sauce or oyster sauce to taste
  • Light soya sauce to taste

Finally a recipe for the vegetarians.. Ingredients 🍆 1 eggplant cut into cubes about 350 gram size🧄 Garlic 4 cloves crushed 🌶 chili dry 2-3 no, Fresh spicy 4 no. and bell peppers ½ into cubes 🌿 sweet basil 10 sprigs ( I love it) 🛢Oil 2 tbl spoon 🍄 mushroom sauce / veg alternative to oyster sauce to taste ☯️ light soya sauce to tasteMethod 1. Heat a heavy bottom pan (please dont used wok) as surface area is not same and cooking in low heat in not possible 2. Add the eggplant and on highest heat keep stirring until they get browned and retain the shape cover If possible the step is 2-3 minutes 3. Add in garlic, dry chili and fresh chili & cook for 1 minute and add in the bell peppers or green capsicum I use one for heat the fresh chili, dry for flavor and fresh capsicum for crunchy sweet taste 4. Keep stirring so it doesn’t burn and add in mushroom sauce and soya sauce to taste 5. Add in the basil leafs and cover fro 30 seconds and then final stir and its ready total cooking time is less than 8 minutes and total prepping time depends on your knife skills, but don’t be in hurry a lesson i am learning nowadays 💚.. 6. Watch me eat like 🐮 .. #hugmeismelllikecurry #homecooking #chefsathome #eggplant #gaggananand #watchmeeat

Posted by Gaggan Anand Restaurant on Tuesday, April 28, 2020

Method

  1. Heat a heavy bottom pan (please don’t use wok) as the surface area is not same and cooking in low heat is not possible.
  2. Add the eggplant and on highest heat keep stirring until they get browned and retain the shape cover If possible the step is 2-3 minutes.
  3. Add in garlic, dry chilli and fresh chilli & cook for 1 minute and add in the bell peppers or green capsicum I use one for heat the fresh chilli, dry for flavour and fresh capsicum for crunchy sweet taste.
  4. Keep stirring so it doesn’t burn and add in mushroom sauce and soya sauce to taste.
  5. Add in the basil leaves and cover for 30 seconds and then final stir and its ready total cooking time are less than 8 minutes and total prepping time depends on your knife skills, but don’t be in hurry a lesson I am learning nowadays.

Happy dining!

 

Kankanit Wichiantanon
Writer, Bangkok
Kankanit is a writer by day and a baker by night. If there’s one thing you should know about her, it’s that she can wax poetic about food 24/7. Her daily routine is writing, cooking, eating, repeat. They are the things that inspire her from morning 'til night.