Fiery Basil and Eggplant Stir-Fry | Lunch

Holy basil, called tulsi, is revered in Vishnu temples across India and

is frequently used in ayurvedic healing. It lends a fantastically spicy

flavour, but regular basil will also do.


3 cloves garlic, minced

3 small fresh chili peppers, minced

1 (16-ounce) block firm or extra-firm tofu, pressed and diced

2 tablespoons olive oil

1 eggplant, chopped

1 red bell pepper, chopped

1/3 cup sliced mushrooms

3 tablespoons water

2 tablespoons soy sauce

1 teaspoon lemon juice

1/3 cup fresh Thai basil or holy basil


1. Sauté the garlic, chilli peppers, and

tofu in olive oil for 4–6 minutes until tofu is lightly golden.

2. Add eggplant, bell pepper, mushrooms, water, and soy sauce and

heat, stirring frequently, for 5–6 minutes, or until eggplant is almost soft.

3. Add lemon juice and basil and cook for another 1–2 minutes, just until

basil is wilted.

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