Pad Makeua Kai (Stir-Fried Aubergine with Egg and Basil)
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Ingredients
- 1 aubergines, cubed
- 3 eggs
- 3 garlic cloves
- 2 fresh red chillies
- 2 tbsp soy sauce
- 15 g fresh thai basil leaves
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 184 kcal
- Protein
- 7.4 g
- Carbohydrate
- 4.1 g
- of which sugars
- 2.5 g
- Fat
- 14.5 g
- of which saturates
- 2.2 g
- Fibre
- 2.5 g
- Salt
- 1.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic and finely chop the red chillies.
- 2
Heat the vegetable oil in a wok over a medium-high heat and fry the garlic and chillies for 30 seconds until fragrant.
- 3
Add the aubergine and stir-fry for 8 minutes, adding a splash of water if it starts to catch, until tender.
- 4
Push to one side, crack in the eggs and scramble briefly, then mix through.
- 5
Season with the soy sauce and stir in the thai basil leaves until wilted.
- 6
Serve with jasmine rice.
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