Thai Basil Stir-Fried Eggplants
Ingredients
- 500 gEggplant (aubergine) (in wedges)
- 3 tbspPeanut oil
- 4 pcGarlic (coarsely minced)
- 2 pcThai chili (sliced)
- 2 tbspoyster sauce
- 1 tbspsoy sauce
- 1 tsppalm sugar
- 30 mlMineral water
- 30 gThai basil (whole leaves)
- 1 tbspFermented soybean paste (Taochiao) (lightly crushed if using whole beans)
Method
Tender eggplant wedges coated in a glossy, umami brown sauce. Chili and garlic provide depth while Thai basil releases its signature anise aroma at the very end.
- 1
Cut the eggplants into bite-sized wedges. The flesh should be well exposed to absorb the sauce and heat.
- 2
Heat the peanut oil in a smoking wok. Stir-fry the eggplants over high heat until the skin begins to shrivel and the flesh colors slightly.
- 3
Add the crushed garlic and chili. Stir constantly for one minute: as soon as the smell of toasted garlic rises, it's ready for the next step.
- 4
Pour in the fermented soybean paste, oyster sauce, soy sauce, sugar, and water. The sauce should boil, reduce, and coat each piece of eggplant in a glossy brown glaze.
- 5
Turn off the heat and toss the Thai basil leaves into the wok. Mix quickly: the leaves should just soften while remaining a vibrant green.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the wok, or the eggplants will boil instead of searing.
- If the eggplants absorb all the oil too quickly, add a small splash of water to create steam.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat in a pan to prevent them from becoming too mushy in the microwave.
