Thai Basil Aubergine

I spotted some Thai basil at the Turkish supermarket and immediately started salivating—Thai Basil Aubergine time.. My step-mum makes it every time I go home, and it’s probably in my top 5 of all time.

Lucky for me, Soph is also an aubergine-and-rice fiend, so dinner was pretty much sorted, just meant I'd leave out the chilli. Lucky I have the perfect condiment to add to mine. We chucked in some air-fried tofu for good measure and boom - an easy, spicy, saucy weeknight meal.

Ingredients

• 1 aubergine
• 3 garlic cloves. minced
• 3 tablespoons oil (I use sunflower) 
• Thai basil
• fresh sliced chili (if everyone loves spice)
  
• 2 tablespoons sugar (palm if you have it, I used white)
• pinch salt
• Yum Phrik
  
• extra water

Sauce - mix together

• 1 tablespoon soy sauce
• 2 tablespoons vegetarian oyster sauce or mushroom sauce
• 2 tablespoons vegan fish sauce
• 2 tablespoons water

Tofu

• 1 block tofu, pressed to remove excess water
• 2 tablespoons oil
• 1 spoon corn starch
• ginger and garlic powder
• salt

Method - Tofu

1. Cut the tofu into bite size pieces
2. Mix cornstarch, oil and spices. (it should be a loose paste, add more oil if needed)
3. Toss tofu in mixture
4. Airfy until crispy

Method - Aubergine

1. Roll-cut the aubergine, If you don't know roll-cut watch this. 
2. Heat the 3 tablespoons oil in a wok, stir-fry the aubergine for 3-4 minutes, as it starts to soften add the garlic (and chili) and mix through well. 
3. If the garlic seems at risk of burning add a splash of water
4. When aubergine is soft add the sauce, sugar and a pinch of salt. Mix for 2 minutes.
5. Add more water as required, to ensure it is a little saucy. 
6. Taste and adjust sugar and salt. 
7. Add tofu and a handful of Thai basil leaves and mix through. 
8. Top with Yum Phrik for flavour lovers.
9. Serve with steamed rice.