|Mmm. Eggplant. I love the long, skinny Chinese variety... they're so pretty and tender!|
|A bit of a closer look. See the lovely colour on those nice thin skins?|
|White onion, zucchini, red pepper, and basil standing at the ready. The recipe didn't call for zucch, but I had one that was going round the bend, so I just tossed it in.|
|Mmm. Look at that purple!|
|Pepper and onion, getting fried up. Yes, I added the pepper. I'm trying very hard to expand my palette with regards to the capsicum family.|
|Bringing it all together. The sauce was nice and sweet and sticky... delish!!|
|On a bed of rice. Funny, in this pic, some of the eggplant looks like chicken or pork pieces. I assure you, it's all veg.|
Thai Spicy Eggplant
Adapted from "Simply Thai Cooking" by Wandee Young
Makes 3-4 servings.
- 1 cup vegetable oil
- 3 Asian eggplants, sliced into 2-inch wedges
- 1 zucchini, sliced into 2-inch wedges
- 2 Tbsp vegetable oil (in addition to the above oil amount)
- 2 cloves garlic, chopped
- 2 fresh hot chilies, finely chopped (sadly, I was out of chilies, so subbed 1 tsp chili flakes and 1 tsp Sriracha)
- 1 small white onion, roughly chopped
- 1/4 medium red pepper, cut into thin strips
- 2 Tbsp soy sauce
- 1 tsp sugar
- 1/2 cup water
- 20 whole leaves fresh basil (I only had Italian basil, not Thai, but meh)
- 1/2 tsp cornstarch dissolve in 1 Tbsp water
- 2 1/2 cups freshly steamed rice
- Heat 1 cup oil in a wok on high heat, until it is about to smoke. Add eggplant and zucchini and fry on all sides for 2 minutes until nicely browned, and flesh is soft and can easily be pierced.
- Remove the eggplant from the oil with a slotted spoon and place in a colander set over a bowl to drain off the excess oil. Discard the oil in the wok and wipe it clean.
- Add 2 Tbsp oil to the wok and immediately add garlic and chilies and stir-fry for 30 seconds. Add onion and red pepper strips and stir-fry until softened.
- Add the fried eggplant back to the wok. Add soy sauce, sugar, sriracha, and 1/2 cup water and fry until everything is bubbling happily.
- Add 2/3 of the basil leaves and the cornstarch dissolved in the 1Tbsp of water. Stir-fry until sauce has thickened somewhat. Remove from heat.
- Transfer to a serving dish and top with the rest of the basil leaves. Serve immediately with the steamed rice.
|Finished product! Time to chow down!|
Looking forward to trying more Thai recipes and restaurants,