January 18, 2021

Thai Basil Eggplant Stir Fry

Quick

Thai Basil Eggplant is a simple stir fry made with Japanese eggplant slices, tossed in a sweet and salty sauce, scented with basil. This dish is known to use Japanese eggplant because of it’s thinner skin and more tender texture. A dry fry method is important for this recipe as eggplants resemble sponges and absorb a ton of liquid. Cooking with this unique vegetable has never come easier.

the recipe

prep time

1 Hr.

cook time

8 Minutes

total time

1 Hr. 8 Minutes

ingredients

2 Japanese Eggplants (Sliced into 2 inch pieces)

2 TBSP Cornstarch

4 Garlic Cloves (Minced)

1 TBSP Fish Sauce

1 TBSP Soy Sauce

2 tsp Palm Sugar

1 Cup Thai Basil

3 TBSP Cooking Oil

Salt

directions

One

Rinse the eggplant and cut into 2inch pieces.

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Two

Place eggplant into a colander, sprinkle with salt, and set in a bowl to catch the liquid. Refrigerate for 1 hr.

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Three

Remove excess moisture from the eggplant with a paper towel. Place pieces in a stainless steel bowl.

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Four

Sprinkle the eggplant with cornstarch and toss until pieces are coated.

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Five

In a wok, heat cooking oil over a medium high heat. Saute the garlic and fry until fragrant.

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Six

Toss in the eggplant and fry for 2 minutes each side. Cook until the eggplant has become golden brown and softens.

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Seven

Add the fish sauce, soy sauce, and palm sugar to the wok. Combine well.

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Eight

Once the eggplant has absorbed the sauce mixture, turn off heat, and mix in the fresh thai basil.

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Nine

Serve Immediately.

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