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🍽️ Colorful Vegetable Pan with Asian Flair

285 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant
• 2 zucchini
• 2 red onions
• 2 garlic cloves
• 4 tomatoes
• 2 red bell peppers
• 2 tbsp peanut oil
• 1 tsp sesame oil
• 2 tbsp sesame seeds
• 1 pinch cumin
• 0.5 bunch Thai basil
• 1 tsp ginger (freshly grated)
• 2 cm lemongrass
• Light soy sauce

Instructions

1. 1. Thoroughly wash the eggplant and the zucchini.
2. 2. Remove the tough ends from the vegetables.
3. 3. Cut the eggplant and the zucchini lengthwise into four long strips.
4. 4. Cut these strips into bite-sized pieces.
5. 5. Peel the onions.
6. 6. Dice the peeled onions into small cubes.
7. 7. Peel the garlic cloves.
8. 8. Finely chop the garlic.
9. 9. Pour boiling water over the tomatoes.
10. 10. Remove the tomatoes from the hot water immediately and let them cool down.
11. 11. Peel the skin off the tomatoes.
12. 12. Cut the peeled tomatoes into quarters.
13. 13. Remove the seeds from the tomato quarters.
14. 14. Dice the seeded tomato flesh.
15. 15. Wash the bell peppers.
16. 16. Cut the bell peppers in half.
17. 17. Remove the seeds and white pith from the pepper halves.
18. 18. Cut the cleaned pepper pieces into large chunks.
19. 19. Slice the lemongrass into very thin rings.
20. 20. Roughly chop the Thai basil.
21. 21. Save some whole basil leaves for decoration.
22. 22. Heat the peanut oil in a large pan.
23. 23. Fry the bell peppers, zucchini, and eggplant pieces in the hot oil.
24. 24. Add the onion cubes to the pan.
25. 25. Add ground cumin to the pan.
26. 26. Add sesame seeds to the pan.
27. 27. Add the grated ginger to the pan.
28. 28. Add the lemongrass rings to the pan.
29. 29. Add the chopped garlic to the pan.
30. 30. Fry all ingredients together for a short moment.
31. 31. Pour the vegetable broth into the pan.
32. 32. Let the vegetables simmer over medium heat for about 2 to 3 minutes.
33. 33. Check if the vegetables are cooked but still have a bite.
34. 34. Wait until the liquid in the pan has almost completely evaporated.
35. 35. Add the diced tomatoes to the pan.
36. 36. Add the chopped Thai basil to the pan.
37. 37. Season the dish with soy sauce to taste.
38. 38. Season the dish with sesame oil to taste.
39. 39. Serve the pan garnished with the saved basil leaves.

Nutrition per serving

• kcal: 285
• Protein: 7 g · Fett/Fat: 18 g · Carbs: 22 g