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.
- 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
- 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.
- 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.
- 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.
- Keep stirring so it doesn’t burn and add in mushroom sauce and soya sauce to taste.
- 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.