Delicia tailandesa de berenjena: una aventura vegetariana rápida

Ingredientes

• 2 medium Thai aubergines (about 400g), sliced into thin rounds
• 3 tablespoons vegetable oil (45ml)
• 4 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 red bell pepper, sliced
• 1 cup (150g) snap peas, trimmed
• 3 tablespoons tamarind paste (about 45g)
• 2 tablespoons soy sauce (30ml)
• 1 tablespoon brown sugar (15g)
• 1 tablespoon lime juice (15ml)
• 1/4 cup (60ml) vegetable broth or water
• Fresh cilantro leaves, chopped (1/4 cup, 10g)
• Sliced red chilies (optional)
• Lime wedges for serving

Preparación

1. 1

   Slice the aubergines, onion, and red pepper. Mince the garlic and trim the snap peas.

2. 2

   In a mixing bowl, combine tamarind paste, soy sauce, brown sugar, lime juice, and vegetable broth. Mix well until the sugar is dissolved.

3. 3

   Heat the vegetable oil in the skillet over medium-high heat. Add sliced aubergines; sauté until they begin to soften (about 5-7 minutes) and are lightly golden.

4. 4

   Stir in minced garlic and onion; sauté for 2-3 minutes until fragrant.

5. 5

   Add sliced red bell pepper and snap peas. Cook for another 5 minutes until everything is tender-crisp.

6. 6

   Pour the prepared sauce over the vegetables. Stir to coat and cook for an additional 2-3 minutes until heated through.

7. 7

   Remove from heat. Garnish with fresh cilantro and sliced chilies, if desired. Serve with lime wedges.