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.
- 35 mins cooking
- Serves 4
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Ingredients
Pumpkin and eggplant with chilli and Thai basil
- 200 gram thai eggplants
- 450 gram butternut pumpkin
- 6 baby eggplants
- 4 green onions
- 5 centimetre piece fresh ginger
- 2 fresh long red chillies
- 100 gram snow peas
- 2 tablespoon peanut oil
- 440 gram hokkien noodles
- 1/2 cup loosely packed fresh thai basil leaves
- 1/3 cup (120g) char siu sauce
- 1/4 cup (80ml) vegetable stock
- 1 teaspoon sesame oil
Method
Pumpkin and eggplant with chilli and Thai basil
- 1Trim 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.
- 2Heat 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.
- 3Add ginger, snow peas, noodles, ⅓ cup of the basil, sauce and stock to pan; stir-fry until hot. Season to taste.
- 4Drizzle stir-fry with sesame oil; sprinkle with remaining basil to serve.
Notes
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.
