Spicy Thai Eggplants (Printable recipe)
- 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
- 2 tsp fish sauce
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp brown sugar
- 2 tsp cornflour
- 2 Tbsp water
- Rinse eggplants and drain well. Trim and cut into pieces. Soak in salted water for 5 to 10 minutes. Drain well.
- 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.
- 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.
- 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.