Quick & Easy

Pumpkin and eggplant with chilli and Thai basil

Stir-fried pumpkin and eggplant with noodles, spiced with chilli and Thai basil, makes a fabulous meat-free dinner.
pumpkin and eggplant with chilli and thai basil

Enjoy this easy vegetarian one-pot stir-fry with eggplant, pumpkin and Hokkein noodles and flavoured with a sweet char siu barbecue sauce.

Looking for more eggplant recipes or more vegetarian stir fries?



1.Trim thai eggplants, cut into wedges. Peel and thinly slice pumpkin. Cut baby eggplants in half lengthways, then thinly slice diagonally. Trim onions, then cut into 5cm (2-inch) lengths. Peel ginger; finely slice ginger and the chilli. Trim snow peas.
2.Heat half the peanut oil in wok; stir-fry thai eggplant 2 minutes. Add pumpkin and remaining peanut oil; stir-fry until almost tender. Add baby eggplant, onion and chilli; stir-fry until vegetables are tender.
3.Add ginger, snow peas, noodles, ⅓ cup of the basil, sauce and stock to pan; stir-fry until hot. Season to taste.
4.Drizzle stir-fry with sesame oil; sprinkle with remaining basil to serve.

Thai eggplant, also known as apple eggplant (or makeau prau in Thai), is about the size of a golf ball and is either white or green in colour. The white eggplant is used in curries while the green eggplant, which is more crunchy, is used in salads.


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