Thai Fried Eggplant

A side dish that can be converted to a main meal by adding leftover meat.

 

Ingredients:

  • 1 Chinese eggplant (the big purple ones) or 3 Japanese eggplants
  • ½ Cup chopped basil
  • 2-3 Chopped chilies (handled with gloves) including seeds
  • 2 Tbsp oil
  • 6 Clove of garlic, minced
  • 1 Small onion, chopped
  • 2 Tbsp soy sauce
  • ¼ Cup water for steaming

Procedure:

  1. Chop the unpeeled eggplant into 1-inch pieces
  2. In large skillet or wok, stir fry the eggplant with oil, 3 cloves garlic, and onion
  3. Cook for 5 minutes, adding water 1 Tbsp at a time until eggplant is soft
When eggplant is translucent, add the rest of the garlic and the following sauce:

Peanut sauce for eggplant:

  • 1 Tbsp fish sauce
  • 1 Tbsp brown sugar
  • 2 Tbsp oyster sauce
  • ½ Tsp cornstarch softened in 2 Tbsp water.
Cook until thickened.

 
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