Thai Spicy Eggplant with Basil
- Vegetable recipes
- Low calorie
- Easy recipes
Ingredients
- 12 oz (375 g) Asian eggplant (about 2 eggplants)
- 2 tbsp (30 mL) oyster sauce
- 2 tbsp (30 mL) rice vinegar
- 1-1/2 tbsp (22 mL) granulated sugar
- 1 tbsp (15 mL) soy sauce
- 1 cup (250 mL) peanut or vegetable oil
- 2 cloves garlic, minced
- 1 tbsp (15 mL) sliced Thai bird's eye chilies or 2 tbsp/30 mL finely chopped hot finger peppers
- Half small onion, sliced
- 1 small sweet red pepper (such as shepherd) or half red bell pepper, thinly sliced
- 1 tsp (5 mL) cornstarch
- 1 tbsp (125 mL) loosely packed Thai basil leaves
Preparation
Slice eggplants on bias into 1/2-inch/1 cm thick slices.
Mix together 3 tbsp/45 mL water, oyster sauce, rice vinegar, sugar and soy sauce. Set aside.
In wok over high heat, heat oil until hazing over top; fry eggplants, stirring often, until golden and tender, about 2 minutes. Pour into colander over heatproof bowl; let drain.
In wok over medium-high heat, heat 1-1/2 tbsp/22 mL of the drained oil. Add garlic and chilies; fry for 30 seconds. Add onion and red pepper; stir-fry for 2 minutes. Add drained eggplant; stir, then add oyster sauce mixture. Stir-fry until liquid is reduced by half.
Mix cornstarch with 2 tsp/10 mL water; add to pan and stir-fry until sauce is thickened. Stir in basil; transfer immediately to serving dish.
Makes 4 to 6 servings.
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