Thai Garlicky Eggplant

Name: Thai Garlicky Eggplant
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: 2 teaspoons all-purpose cornstarch mixed with 2 tablespoons water; 1 tablespoon palm or brown sugar; 2 tablespoons fish sauce (nam pla); 1 tablespoon oyster sauce; ¾ cup (15 g) fresh Thai or italian basil leaves; ¼ cup (65 ml) vegetable stock or water; 1 fresh hot red or green chili, preferably Thai (de-seeded if you prefer less heat), finely sliced; ½ small white onion, finely sliced; 3 garlic cloves, minced; 1 tablespoon soy sauce; 8 oz (250 g) Asian eggplants, Cut ½ lengthwise and then slice crosswise into wedges; 3 tablespoons high-heat cooking oil, divided

Preparation info

Serves
4
as part of a multi-course meal

Difficulty
Easy
Ready in
20 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

Asian eggplant are narrow in shape, have thinner skin and tend to be sweeter than American eggplant. The eggplant absorbs all of the garlicky goodness in this dish so each bite is like a flavor bomb. Rich, complex, sweet, and spicy, this side dish is definitely “da bomb” in my book.

Ingredients

3 tablespoons high-heat cooking oil, divided
8 oz (250 g) Asian eggplants

Method

Heat 2 tablespoons of the oil in the wok or skillet over moderately high heat. Add the eggplant and soy sauce and stir-fry for 3 minutes. Remove from pan set aside. Add the remaining 1 tablespoon<

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Part of

Vegetables and Tofu

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