Thai Spicy Eggplant with Basil
Source: Lo Huynh (2 servings)
Ingredients:
1 lb. Italian eggplants, cut into bite-size pieces
2 tablespoons kosher salt
1 each Thai bird’s eye chili, minced
1 each shallot, minced
6 cloves garlic, minced
½ cup fresh Thai basil leaves
3 tablespoons canola oil
Sauce:
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
1 tablespoon white vinegar
½ cup chicken broth
Cornstarch Slurry:
1 teaspoon cornstarch
2 tablespoons cold water
Directions:
1. Cut the eggplants into bite-sized pieces. Sprinkle with the 2 tablespoons of kosher salt in a bowl and cover with cold water. Let this soak for 30 minutes to diminish the bitterness of the eggplants.
2. After 30 minutes, rinse off the eggplants to remove the salt solution and let drain and dry.
3. In a wok, over high heat, add 3 tablespoons of canola oil.
4. Once the oil is hot, add the minced chilies, garlic, and shallots. Saute until fragrant for about a minute.
5. Add the eggplants and saute for a couple minutes until there is a nice sear on the eggplants.
6. Once the eggplants get soft, add the sauce mixture and cook for about five to seven minutes, or until the eggplants are slightly translucent.
7. Add the cornstarch slurry mixture {make the mixture by mixing the cornstarch with 2 tablespoons cold water until the cornstarch is dissolved} and stir until the sauce thickens. This should take about a minute.
8. Add the fresh Thai basil and serve with steamed Jasmine rice.