Braised baby eggplants with bok choy, peanuts and Thai basil

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

By Alice Hart

Published 2018

  • About

Fried until crisp and golden then braised, these baby eggplants are full of flavour as well as being silky smooth and tender – just as they should be.


  • 12 baby eggplants (aubergines), halved lengthways
  • 100 ml (floz) peanut oil


Score the flesh of the eggplants in a crisscross pattern, then heat the oil in a large wok until it shimmers. Add the eggplants and fry, turning with tongs, until deeply golden. Transfer to a plate lined with paper towel, then carefully pour most of the oil out of the wok, leaving only about 1 tablespoon behind.

Return the wok to the heat and add the garlic and ginger. Stir-fry for 30 s