Recipe

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
  • 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.

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.

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