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Recipe for garlicky Thai eggplant

Serves 4

Asian eggplant is slender, long, and purple, sweeter than Italian eggplants and less seedy. This dish is extremely flavorful, and meant to be eaten with rice.

3tablespoons canola or
peanut oil
8ounces Asian eggplants, halved lengthwise, then cut into wedges
1tablespoon soy sauce
3cloves garlic, finely chopped
½small white onion, thinly sliced
1red or green chile,
preferably Thai (deseeded if you prefer less heat), finely sliced
¼cup vegetable stock or
water
1tablespoon oyster sauce
2tablespoons fish sauce
1tablespoon palm or brown sugar
2teaspoons cornstarch mixed with 2 tablespoons cold water
¾cup fresh Thai basil or regular basil leaves

1. In a large wok or skillet over medium-high heat, heat 2 tablespoons of the canola or peanut oil. Add the eggplant and soy sauce and cook, stirring constantly, for 3 minutes. Remove the eggplant from pan.

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2. Add the remaining 1 tablespoon oil to the pan. Stir in the garlic, onion, and chile and cook, stirring constantly, for 1 minute. Add the eggplant and vegetable stock or water. Cook, stirring, for 2 minutes or until the eggplant is tender.

3. Add the oyster sauce, fish sauce, and palm or brown sugar. Cook, stirring, for 1 minute. Stir the cornstarch mixture again and stir it into the pan. Cook, stirring, for half a minute.

4. Add the basil leaves and stir-fry for 30 seconds or just until the basil wilts.
Adapted from “Everyday Thai Cooking”

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