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🍽️ Thai Calamari Pan with Eggplants

302 kcal · 30 min · 4 servings

Ingredients

• 800 g Calamari (2 Calamari; or ready-cleaned squid rings)
• 250 g Baby Eggplant (6 Baby Eggplants)
• 25 g Ginger (1 piece)
• 2 Garlic Cloves
• 1 Stalk Lemongrass
• 1 Red Chili Pepper
• 4 Sprigs Thai Basil
• 2 tbsp Oil
• Salt
• Pepper
• 200 ml Coconut Milk (9% fat)
• 200 ml classic vegetable broth
• Thai Fish Sauce
• 1 Lime

Instructions

1. 1. Gently pull the tentacles out of the squid bodies.
2. 2. Cut off the hard beak from the head end of the tentacles.
3. 3. Pull out the transparent, feather-like cartilage from the inside of the squid tubes.
4. 4. Place the squid on the work surface.
5. 5. Peel off the outer skin and side fins from the squid bodies.
6. 6. Rinse the squid bodies and tentacles thoroughly under cold water.
7. 7. Pat the squid dry with a kitchen towel.
8. 8. Cut the squid bodies lengthwise open.
9. 9. Unfold the squid bodies flat.
10. 10. Cut the squid bodies into squares of about 5 cm.
11. 11. Lightly score the inside of the squid pieces with a sharp knife.
12. 12. Wash the eggplants under running water.
13. 13. Remove the stem end of the eggplants.
14. 14. Halve the eggplants lengthwise.
15. 15. Peel the ginger.
16. 16. Peel the garlic cloves.
17. 17. Chop the ginger and garlic cloves finely.
18. 18. Rinse the lemongrass under running water.
19. 19. Pat the lemongrass dry.
20. 20. Cut the lemongrass into small pieces.
21. 21. Wash the chili pepper under running water.
22. 22. Cut the chili pepper lengthwise open.
23. 23. Remove the seeds from the chili pepper.
24. 24. Chop the chili pepper finely.
25. 25. Wash the Thai basil under running water.
26. 26. Shake the Thai basil dry.
27. 27. Pluck the leaves off the Thai basil.
28. 28. Chop the Thai basil leaves roughly.
29. 29. Heat 1 tablespoon of oil in a non-stick pan.
30. 30. Season the squid bodies and tentacles lightly with salt.
31. 31. Season the squid bodies and tentacles lightly with pepper.
32. 32. Fry the squid bodies and tentacles in the hot oil until golden brown.
33. 33. Turn the squid while frying.
34. 34. Remove the fried squid from the pan.
35. 35. Set the squid aside briefly.
36. 36. Wipe the pan with a kitchen paper.
37. 37. Add the remaining oil to the pan.
38. 38. Heat the oil in the pan.
39. 39. Fry the eggplants on the cut sides for about 1 minute.
40. 40. Add the chopped ginger to the pan.
41. 41. Add the chopped garlic to the pan.
42. 42. Add the lemongrass pieces to the pan.
43. 43. Add the chopped chili to the pan.
44. 44. Fry the spices for another 30 seconds, turning them.
45. 45. Pour the coconut milk into the pan.
46. 46. Pour the broth into the pan.
47. 47. Bring the liquid in the pan to a boil.
48. 48. Let the sauce simmer for 1 minute.
49. 49. Add the squid tentacles back to the pan.
50. 50. Let the tentacles simmer for 1 minute.
51. 51. Add the squid pieces to the pan.
52. 52. Simmer everything for another 30 seconds.
53. 53. Season the squid pan with salt.
54. 54. Season the squid pan with pepper.
55. 55. Season the squid pan with fish sauce.
56. 56. Sprinkle the chopped Thai basil over the squid pan.
57. 57. Cut the lime into wedges.
58. 58. Serve the lime wedges with the dish.

Nutrition per serving

• kcal: 302
• Protein: 39 g · Fett/Fat: 11 g · Carbs: 9 g