Monday, April 7, 2014

Cooking Lab - Braised Eggplant with Basil

A savoury side dish with softened roasted eggplant braised in soy sauce and wine. Finished with fresh basil herbs. An easy yet satisfying dinner dish.

(c) GMV - Got My Vote!

An all-time family favourite!!


- 300g roasted eggplant 

- 100g lean pork mince 
- 100ml light soy sauce 
- 30ml cooking wine 
- 1 clove of garlic 
- 1 fresh red chili 
- 50g fresh basil 


1. Heat cooking oil on medium heat in a large fry pan.

2. Add the garlic and the mince pork.

3. Sautéed until brown and caramelised.

4. Add the roasted eggplant chunks and drizzle with light soy sauce.

5. Add cooking wine, salt and bring it to a boil.

6.Reduce heat and let it simmer.

7. Stir in the fresh basil.

8.Remove from heat.

9. Garnish with red chilli.