Stir‑Fried Eggplant with Basil and Chiles Recipe

 

Stir‑Fried Eggplant with Basil and Chiles Recipe

Stir-Fried Eggplant with Basil and Chiles is a colorful and fragrant dish that distills the flavor of Thai street food in one pot. Slender, deep purple eggplant slices are wok-seared and finished to develop a caramel crust before being tossed in an aromatic combination of garlic, shallots, fresh Thai Bird’s Eye chilies, and a whole bunch of Thai basil that wilts slightly to infuse its sweet and slightly peppery aroma to the entire mixture. The sauce needed a combination of soy sauce, fish sauce, a squeeze of fresh lime juice, and a dash of palm sugar to yield a sweet-savory-spicy sauce that enrobed every morsel that was devoured. The final effect was a dish that was both smoky and bright and herbaceous and boasted a nice chew from the eggplant and a kick of heat that made one crave for rice to neutralize it.

I love this recipe because it takes a humble vegetable and elevates it to center-stage within under thirty minutes, and the textures and flavors that come together are a party in your mouth. The eggplant absorbs the salty, umami flavors of the sauce while still remaining firm, the basil brings a bright and refreshing note that cuts the richness, and the chiles provide a pop of heat that keeps things interesting without overpowering. It is also amazingly versatile – increase or decrease the heat level, exchange the basil for mint, or add some shrimp or tofu if a more substantial dinner is desired. There is nothing more heavenly than the scent that fills the kitchen while sautéed garlic and chiles are doing their thing.

Quick info

Cooking time: 15 minutes

Total time: 25 minutes

Serves: 4

Difficulty level: Easy

Ingredients

·       Cut into cubes – 2 medium eggplants from Asia, weighing about 600g

·       3 tablespoons of vegetable oil, divided.

·       3 cloves of garlic, thinly sliced.

·       2 shallots thinly sliced.

·       2 to 3 Thai Bird’s Eye chiles, chopped.

·       2 tablespoons Thai fish sauce

·       1-tablespoon soy sauce

·       1 teaspoon palm sugar or brown sugar

·       1 tsp fresh lime juice

·       1 cup Thai basil leaves, loosely packed.

·       1 red bell pepper, sliced into thin strips: optional.

·       Salt and freshly ground black pepper to taste

Tools

o   Wok or large heavy-bottomed frying pan

o   Sharp chef's knife and cutting board

o   A small bowl for preparing the sauce.

o   Wooden spoon or heat-proof spatula

o   Paper towels for draining.

Instructions

Step 1.

Prepare the eggplants: Rinse and dry the eggplants. Cut the eggplants into equal cubes. The size will help the eggplants have even cooking. Season the eggplant with salt. Let the eggplants rest for a period of five minutes. During this time, excess water will drain. Pat the eggplants dry using paper towels.

Step 2.

Heat the wok – Put a large wok on medium-high heat and add two tablespoons of vegetable oil to it. Once the oil shimmers, pour it all over the wok.

Step 3.

Sear the eggplant – Add eggplant cubes in a layer and let them be for about two minutes before stirring and frying for another three to four minutes, when eggplant cubes would be softened and retain their shape. The eggplant edges should be lightly caramelized and contribute to a rich taste in the final dish; therefore, it is recommended that you transfer the eggplant to a bowl and put it aside.

Step 4.

Sauté the aromatics – Lower the heat to medium and pour the additional tablespoon of oil if the pan appears too dry. Sliced garlic, shallots, and chopped chilies are then added gradually. Stir the ingredients quickly, and should smell aromatic in about thirty seconds. Ensure the garlic does not brown too much since it becomes bitter.

Step 5.

Make sauce – In a small bowl, mix fish sauce, soy sauce, palm sugar, and lime juice. Stir till the palm sugar is fully dissolved.

Step 6.

Mix all the ingredients - Put eggplant back into the wok, pour sauce over vegetables, and mix all ingredients. Stir-fry for a minute, letting the sauce coat the eggplant and thicken a bit. Season with a pinch of salt or some more lime juice if you want to make it more sour.

Step 7.

Add the basil – Turn off the heat and add the leaves of Thai basil to the pasta. The heat will make the leaves slightly wilt, so their fragrance will be released without becoming too mushy.

Step 8.

Finish and serve – Move the stir-fry mixture to a serving platter and sprinkle with fresh ground black pepper. To add a colorful look to the dish, you may include the sliced red peppers. Serve hot while the eggplant is warm and the basil is fragrant.

Approximate Macros Per Serving (Based On 4 Servings)

v  Calories: 180k

v  Proteins: 4

v  Fat: 12g

v  Carbohydrates:

v  Fiber: 5g

v  Sugar: 6g

v  Natrum: 620

What to serve with this

This dish goes well with jasmine rice or coconut-flavored rice, which readily absorbs the spicy-sweet sauce. You can also serve it with cucumber salad seasoned with rice vinegar and sugar or with shrimp skewers. A tom yum soup would make a complete Thai meal. Thai iced tea will aptly quench your thirst after consuming the spicy meal. Drink it chilled. You can also go for a beer. It will help cut the spiciness.

Tips & variations

o   If you like less hot sauce, you can remove the seeds or use only one.

o   For an extra crunch, add a handful of peanuts or cashews, roasted and ready to add as an extra burst of flavor and texture, helping to

o   Replace half of the eggplant with sliced zucchini for added texture variety.

o   Make the dish vegan by replacing the fish sauce with a mushroom-based soy sauce and maple syrup instead of palm sugar.

o   Finish with a splash of coconut milk for added creaminess to the sauce.

o   Leftovers reheat deliciously in a hot sauté pan and will dry out if water is not added.

 Frequently Asked Questions

1. May I substitute the eggplant with a different type?

Globe eggplants can be used too, but perhaps extra oil might be needed for the prevention of stickiness or longer cooking time.

2. How do you avoid eggplant from becoming soggy?

Salting and drying them before cooking eliminates excess moisture, while quick cooking in a hot pan preserves them in a tender-crisp manner.

3. Does Thai basil have a substitute?

 Sweet basil or Italian basil may be used, though the taste shall be less fragrant. If one desires a true, authentic taste, a pinch of dried Thai basil shall be added at the end.

4. Can I make this recipe ahead of time?

This stir-fry is ideal for fresh preparation, but can also have the eggplant and sauce components prepared separately ahead of time and then mixed before it is eaten.

5. What if I don't have fish sauce?

A soy sauce sprinkled with sea salt can substitute for fish sauce. However, there will be a variation in the intensity of the taste.

6. Can I store leftover food?

Transfer the cooled stir-fry to an airtight container and store for a couple of days in the refrigerator. The stir-fry can then be reheated with a bit more water, if necessary, in a pan.