Spicy Stir-fried Eggplant
This Thailand-style stir-fried eggplant has a deep, rich, smokey, and spicy flavor that will make you forget all about the fatty meats we usually use in dishes seasoned with Nam Prik Pao. It's really just so good, and the color of these purple striped eggplant I used this time add an extra something to a plate of food that is already calling out to your hungry stomach.
Yield: 1 serving
Prep time: 2 Minutes
Cooking time: 5 Minutes
Ready in: 7 Minutes
- 2 Cups Long Green Eggplant
(or any type of eggplant)
- 1 Cup Thai Sweet Basil
(Horapah basil leaves and tops)
- 1/4 small Brown or Yellow Onion
(cut into 3 - 4 thick slices)
- 2 large cloves Garlic
- 1 Thai Hot Chili
- 2 Tablespoons Thai Roasted Chili Sauce
- 2 Tablespoons Oyster Sauce
- 2 teaspoons Light Soy Sauce
- 2 teaspoons Sugar
1) Fry the garlic and chili in a little oil for about 30 seconds, then add the cut eggplant and coat in the oil. Add 1/4 cup of water and boil for about 5 minutes or until the eggplant is soft.
2) Add the sugar, soy sauce, oyster sauce, and onion. Stir together and fry until it gets sticky, then add the prik pao sauce. Stir together and continue frying until the pan gets dry.
3) Add 1/4 cup of water to the eggplant and deglaze the pan until you have a rich and thick sauce. remove from the heat, toss in the basil and serve immediately.
For more detailed information and a free video lesson, visit this web page: ThaiCookbook.tv/?rid=84