Ingredients:

  • 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)
  • ¼ cup (60ml) vegetable broth or water
  • Fresh cilantro leaves, chopped (¼ cup, 10g)
  • Sliced red chilies (optional)
  • Lime wedges for serving

Instructions:

  1. Slice the aubergines, onion, and red pepper. Mince the garlic and trim the snap peas.
  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. 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. Stir in minced garlic and onion; sauté for 2-3 minutes until fragrant.
  5. Add sliced red bell pepper and snap peas. Cook for another 5 minutes until everything is tender-crisp.
  6. Pour the prepared sauce over the vegetables. Stir to coat and cook for an additional 2-3 minutes until heated through.
  7. Remove from heat. Garnish with fresh cilantro and sliced chilies, if desired. Serve with lime wedges.