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