Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October.
Here is one from Singapore.
Thanks to Sarah Lin for this recipe!
About 5-6 long thin Asian eggplant or say about 700g worth.
2 tablespoons of soy sauce
3 tablespoons of olive oil or vegetable oil
2 chopped garlic clove
1 bird eye chilli
Dried fried garlic as garnish
White pepper 1 teaspoon