Stir-Fried Thai Eggplant with Basil
A recipe from Thailand.
🇹🇭 ThailandnoCarbsvegandairyFreeglutenFreenutFreesoyFreeeggFreelowSugarhighProteinlowSodiumlowFatquickMealdinner
Nutrition (per serving)
160Calories
14 gProtein
7 gSugar
450 mgSalt
Ingredients
- 200g Thai eggplants (quartered)
- 100g Firm tofu
- large handful Holy basil leaves
- 3 cloves Garlic
- 2 Chilies
- 1 tbsp Low-sodium mushroom sauce
Method
- Stir-fry garlic and chilies in broth splash.
- Add eggplant; cook until soft.
- Add tofu; heat through.
- Toss in basil off heat until wilted.
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