John Myers
Ingredients for 4 servings:
- 2 eggplant(s)
- 8 garlic cloves
- 10 spring onions
- 4 chili peppers
- 4 tbsp tamari sauce
- 7 tbsp soy sauce (shoyu sauce)
- 4 tbsp sauce (vegan oyster sauce)
- 1 peanut oil for frying
- 4 onions, red
- 8 figs
- 80 g coconut blossom sugar
- 80 ml olive oil
- 250 g lamb’s lettuce
- 40 basil leaves (Tulsi – Indian basil)
- 320 g jasmine rice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
vegan
Halve the eggplants lengthwise and cut into 5 mm thick slices. Peel and grate the garlic cloves. Finely slice the spring onions and chilies. Heat the oil in a large pan and fry the eggplant slices until golden brown. Add the garlic, spring onions, and chilies. Stir-fry for another 3 minutes. Add the tamari, shoyu, and oyster sauces and fry for another 5 minutes. Season to taste and keep warm. Preheat the oven to 200°C (top/bottom heat). Peel the onions and slice into thin rings. Halve the figs. Arrange the onions and figs on the baking sheet. Drizzle with olive oil and scatter the coconut blossom sugar evenly over the top. Place in the preheated oven for 20 minutes. Meanwhile, cook the rice according to the package instructions. Wash and tear the lamb’s lettuce. Arrange the rice on a plate. Arrange the eggplants on the plate and add the tulsi leaves. Place the lamb’s lettuce on a plate, drizzle with olive oil, and top with the figs and onions. You can also find the recipe here on my blog: https://www.vegan-cooking-with-thalija.de/salart-auberginen
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