Spicy Eggplant with Thai Basil
Thailand holds an incredibly special place in my heart. It is the first country I set foot on outside of Australia and inspired me to continue to travel and explore. I have been to over 20 countries now, a lot of those were driven by food and my love to try new flavours, and Thailand is still up there, dare I say my number one food destination. The freshness, spice and intensity of flavours just hit in all the right places for me, so when Thai Basil was whispered in my ear, we of course had to get some and get it in your boxes. This is a simple side dish which can be enjoyed on its own, with rice or with added protein such as beef or chicken. If you are vegan omit the fish sauce, use extra soy and replace the oyster sauce with a veggie alternative like mushroom. Besides that adjust the chilli to your taste and enjoy every mouthful.
INGREDIENTS
- 1kg Eggplant
- Salt
- 1 tbsp Cornstarch
- 2 tbsp Vegetable Oil
- 1 tbsp Sesame Oil
- 10 Garlic Cloves minced
- 2 tsp Fresh Ginger grated
- 1 tsp Soy Sauce
- 1 tsp Oyster Sauce
- 1 tsp Fish Sauce
- 1 cup Thai Basil Leaves
- 1 Thai red chili sliced
- 1 Spring onion sliced
METHOD
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Slice eggplant on the diagonal 3/4 to 1 inch thick, larger pieces cut in half lengthwise.
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Put the eggplant in a colander in the sink or over a bowl, toss with approximately tablespoon of salt, and set aside to drain for about 45 minutes. Rinse the eggplant thoroughly, pat dry, and transfer to a large bowl.
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Sprinkle the cornstarch over the eggplant and toss to coat. Heat the oil in a 12-inch skillet or wok over medium-high heat. Add just enough eggplant to create a single layer so that no slices overlap. Cook, flipping once, until the eggplant is golden and a bit charred in places, 2-1/2 to 3 minutes total. Transfer the eggplant to a paper-towel-lined rimmed baking sheet. Repeat with the remaining eggplant, adding more oil to the pan as needed.
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Wipe the pan clean, then add the sesame oil over low heat. Add the garlic and ginger, and cook, stirring, until fragrant, about 20 seconds. Return the eggplant to the pan.
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Add the Thai basil leaves, red chili, soy sauce, oyster sauce and fish sauce then toss to combine, about 1 minute.
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Serve topped with the sliced spring onion