Eggplant with Basil Recipe

Ingredients

Serve 6

• 1 lb/500 g eggplants/aubergines, cut into bite-size chunks

• 1-2 tbsp coarse sea salt

• 1 tsp finely chopped garlic

• 1 tsp finely chopped red chili pepper

• 3 tbsp extra-virgin olive oil

• 2 tbsp soy sauce

• 1 1/2 tbsp sugar

• 1 tbsp white wine vinegar

• 1/2 tsp salt

• 1 large bunch fresh basil, torn

• 1 tbsp sesame oil

Method:

1. Place the eggplant in a colander. Sprinkle with salt and drain for 1 hour.

2. Sauté the garlic and chili pepper in the oil in a wok or large frying pan over medium heat for 2 minutes.

3. Add the eggplant and sauté for 10 minutes, or until tender.

4. Add the soy sauce, sugar, vinegar, salt, and basil and mix well. Drizzle with the sesame oil and serve hot.