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: 3 tablespoons high-heat cooking oil, divided; 2 teaspoons all-purpose cornstarch mixed with 2 tablespoons water; ¾ cup (15 g) fresh Thai or italian basil leaves; ¼ cup (65 ml) vegetable stock or water; 1 tablespoon oyster sauce; 2 tablespoons fish sauce (nam pla); 8 oz (250 g) Asian eggplants, Cut ½ lengthwise and then slice crosswise into wedges; 1 tablespoon palm or brown sugar; 1 tablespoon soy sauce; 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

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<

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Vegetables and Tofu

No reviews for this recipe

The licensor does not allow printing of this title