One of our favorites! By cooking the eggplant in massaman curry and coconut milk, the flesh becomes wonderfully tender and full of flavour. This dish is even suitable for people with a slight dislike for eggplant!
(For 4 people)
Step 1: Cut the eggplant into half moons of about 1 cm thickness. Also cut the tempeh into strips. Mix the aubergine and tempeh with the massaman curry, two cans of coconut milk and sesame seeds in a bowl. Also cut the white onion into quarters and peel the layers separately.
Step 2: Warm 2 tbsp oil in a frying pan over medium heat and fry the aubergine, tempeh and onion until the aubergine is tender.
Step 3: Prepare the noodle noodles according to the preparation method on the package.
Step 4: Assemble the plate by first making a nest of noodles, then place the tempeh-vegetable mixture on top and garnish with Thai basil.