Calamari Pan

Ingredients

• 800 g calamari (2 calamari; or pre-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 stems Thai basil
• 2 tbsp oil
• Salt
• Pepper
• 200 ml coconut milk (9% fat)
• 200 ml classic vegetable broth
• Thai fish sauce
• 1 Organic Lime

Instructions

1. 1.

   Pull the arms (tentacles) from the calamari bodies (tubes). Cut off the head end with the chewing tools from the tentacles.

2. 2.

   Remove the transparent fish bone from the calamari tubes.

3. 3.

   Place the calamari on the work surface and remove skin and fins. Rinse the body and tentacles thoroughly under cold water and pat dry.

4. 4.

   Slice the calamari bodies lengthwise and unfold them.

5. 5.

   Cut the calamari into about 5 cm squares and lightly score the flesh on the inner side with a sharp knife.

6. 6.

   Wash, clean, and halve the eggplants lengthwise.

7. 7.

   Peel and finely chop ginger and garlic. Rinse lemongrass, pat dry, and cut into pieces. Wash the chili pepper, slice lengthwise, deseed, and finely chop. Wash Thai basil, shake off excess moisture, pluck leaves, and roughly chop.

8. 8.

   Heat 1 tbsp oil in a non-stick pan. Season calamari bodies and tentacles lightly with salt and pepper and fry them golden brown while turning.

9. 9.

   Remove the calamari from the pan and set aside briefly. Wipe the pan with kitchen paper. Add the remaining oil to the pan and heat. Sauté the eggplants on their cut sides for about 1 minute. Add ginger, garlic, lemongrass, and chili, and fry for another 30 seconds while turning.

10. 10.

    Pour in coconut milk and broth, bring to a boil, then simmer for 1 minute.

11. 11.

    Return the tentacles to the pan and simmer for 1 minute. Then add the calamari pieces and simmer everything together for another 30 seconds.

12. 12.

    Season the calamari skillet with salt, pepper, and fish sauce. Sprinkle basil over it before serving. Slice lime into wedges and serve alongside the dish. Whole grain basmati rice pairs well.