Friday, May 28, 2010

Spicy Thai Eggplants


Have you ever tried these little cute Thai eggplants? I’m really attracted by their lovely purple colour and the round shape. They’re placed in a plastic bag and were still pale white in colour when I saw them in an Asian store. Although the price is a bit more expensive than those I get normally from supermarkets, giant in size and deep purple in colour, the little cute ones always win my heart. The Thai eggplants are commonly used in curry. But this time, I used them to cook a side dish to go with an authentic Thai dish that would follow this post later on. Thus the amount of the recipe might seem to be too small, you might like to double or even triple it as you like, and turn it as a vegan dish for a meal.

Thai Eggplants

Spicy Thai Eggplants (Printable recipe)

Ingredients:
  • 6 Thai eggplants, about 150 gm
  • 1 tsp crushed garlic
  • 1/2 red chili, sliced
  • 1/2 cup water
  • 1/4 cup basil
  • 1/8 tsp salt
Seasoning:
  • 2 tsp fish sauce
  • 1 tsp light soy sauce
  • 1 tsp oyster sauce
  • 1 tsp brown sugar
Thickening:
  • 2 tsp cornflour
  • 2 Tbsp water
Method:
  1. Rinse eggplants and drain well. Trim and cut into pieces. Soak in salted water for 5 to 10 minutes. Drain well.
  2. Heat oil in a wok or frying pan. Saute garlic over medium heat until fragrant. Be careful and not to burn them. Add eggplants and stir well. Sprinkle salt and add water. Bring it to boil. Cover and cook until softened. It should be a bit of water left. If the water dries up while cooking, add 1 to 2 tablespoons of water accordingly.
  3. Pour in seasoning and mix well. Bring it to boil again. Toss in basil and chili. Add thickening and cook to the consistency you preferred, until the sauce thickens. Serve hot.
Spicy Thai Eggplants

Notes:
  • The flesh of Thai eggplants is firmer than those we normally have, but the taste of the skin is not as bitter as I find in those usual kind. I’m quite like these little cute eggplants. It’s worth every cent.
  • I used to follow my mother-in-law’s trick to prevent the cut sides of eggplants from turning into black. Just soak them into salty water for a while.

14 comments :

  1. Never saw such beautiful eggplants before...really cute!

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  2. These are the cutest eggplants I have seen. I think I will use them as decorations :D

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  3. These are so cute! They look like berries. I've never even seen these before.

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  4. I adore those small Thai eggplants. They look very nice on your pictures...

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  5. What a gorgeous photo. Thai-style eggplant is one of my favorite dishes to order in from my local Thai eatery. Can't wait to try this simple recipe. Now, to find eggplants that look that perfect.

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  6. These eggplants are so so pretty! I have bought them too at the Asian store but they were not as perfect-looking; thank you for a recipe that combines taste and speed and ease of preparation.

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  7. They are so adorable! I have to look for them at our supermarkets, hope to find them

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  8. What a great way to prepare eggplant. I love eggplant and I'm always looking for new ways to cook them, this recipe looks great!

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  9. Gorgeous photo and how interesting that you buy them when they're white - I would never have known that they were going to change into such cuties! I love eggplant/aubergine and Thai flavours, so thanks for posting this!

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  10. They look like some kind of heirloom tomatoes..except they are purple...lol!

    Have not tried them before.

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  11. This isn't vegan, as it contains fish sauce and oyster sauce. I think there are substitutes out there that have a similar taste to those sauces, though if you wanted to veganize it.

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  12. Those are very cute li'l eggplants! I know the Indian grocers have some that are similar, but not really light purple, like these.

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