For the stir-fried vegetables :

1 small eggplant, cut into chunks

1 red chilli, diced

2 Tbs sesame oil

75 g tofu, cut into small cubes

1 Tbs sesame seeds

1 Tbs soy sauce

1 lime, juice only

For the omelette :

3 medium eggs

50 ml coconut milk

1 Tbs sesame oil

1 Tbs soy sauce

1

For the stir-fried vegetables, in a hot wok add the sesame oil, chilli and eggplant. Cook for three minutes and add the reminder of the ingredients and cook for a further minute.

2

For the omelette, in a bowl mix all the ingredients for the omelette together.

3

In a medium-sized non-stick frying pan place the mixture into the pan and cook for two minutes over a medium heat.

4

Add into it the stir-fried vegetables and fold the omelette over, cook for a further minute and serve.

Serving size: ½ of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.