Thai Basil Stir-Fried Eggplants

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.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 157
• Protein: 2 g
• Carbs: 9 g
• Fat: 12 g

Ingredients

• 500 g Eggplant (aubergine) ( in wedges )
• 3 tbsp Peanut oil
• 4 piece Garlic ( coarsely minced )
• 2 piece Thai chili ( sliced )
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp palm sugar
• 30 ml Mineral water
• 30 g Thai basil ( whole leaves )
• 1 tbsp Fermented soybean paste (Taochiao) ( lightly crushed if using whole beans )

Instructions

1. Eggplant preparation

   Cut the eggplants into bite-sized wedges. The flesh should be well exposed to absorb the sauce and heat.

2. Wok searing

   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. Aromatics

   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. Sauce binding

   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. Basil finish

   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.

Chef's tips

• 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.

Storage

Keep for 2 days in the fridge. Reheat in a pan to prevent them from becoming too mushy in the microwave.