Thaï Eggplant Recipes

THAI BASIL EGGPLANT

Steps:

• Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
• Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.

EGGPLANT THAI STIR FRY

Steps:

• Mix the seasonings in a bowl until the sugar is dissolved and set aside.
• Rinse and dry the eggplant and cut off stems; don't peel. Quarter them lengthwise and cut each quarter into 2-inch wedges. Set aside.
• In a small bowl, dissolve the cornstarch with the water and sesame oil. Set aside.
• Heat a large, heavy skillet(or wok) over high heat for 30 seconds. Add the olive oil with the chili-pepper oil(or red pepper flakes), swirl, and heat for 30 seconds. Throw in the garlic, ginger, and scallions and stir rapidly for 15 seconds.
• Add the eggplant wedges and stir with a spatula in flipping and gentle pressing motions for 2-5 minutes to expose them to the oil.
• Turn heat down to medium high and continue to turn and press lightly for 4-7 more minutes, until the wedges are slightly browned and flattened. Don't press them hard, or they might break and become messy.
• Turn the heat back up to high. Give the seasonings a stir and pour over the eggplant. Stir in scooping and lifting motions for about 30 seconds; give the cornstarch mixture a stir and add to the sauce. Cook to desired doneness.
• Toss quickly, then place into a hot serving dish. Enjoy!
• Makes 3 to 4 servings.

THAI FRIED EGGPLANT WITH BASIL

Steps:

• Mix fish sauce, soy, water and brown sugar; set aside. Heat wok on medium-high heat. Add 2tbsp oil, and eggplants. Fry for 2 minutes on either side, or until they begin to brown and turn soft. Remove from wok. Add 1 tbsp oil to wok. Add onions, and fry for 3-4 minutes, or until soft and glossy. Remove from wok. Heat remaining oil. Add garlic and chiles, and fry until fragrant, about 30 seconds. Add sliced pepers and onions; fry for 30 seconds, stirring constantly. Return eggplant to the wok, and toss to combine. Add sauce to the wok, stirring for 1 minute. Toss in basil. Add corn starch, cooking until the sauce becomes thick and coats the vegetables. Serve immediately over hot rice.

THAI BASIL EGGPLANT

Steps:

• Peel eggplant if desired (I don't). Cut into irregular shapes but same sizes. That makes them easier to turn and keeps them from sticking to the pan.
• Heat wok over med-high heat. Add oil, peppers and garlic. Cook until garlic becomes lightly browned, 1-2 minutes.
• Add eggplant and stir. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. You may need to add more water as it cooks.
• Add fish sauce and sugar. Stir gently. Turn off the heat and add the basil stir gently.
• Serve immediately.
• Really good with jasmine rice :O.

RED THAI COCONUT CURRY WITH EGGPLANT

Steps:

• Wrap tofu in several layers of paper towels. Place in a colander in the sink. Set a plate on top of tofu and weigh down with a large, heavy can. Let stand for at least 20 minutes.
• Meanwhile, shake cans of coconut milk well prior to opening. Pour 1/2 of 1 can into a large saucepan. Bring to a simmer over medium heat. Whisk in curry paste until well blended. Add eggplant, onion, and bell pepper, stirring well with a rubber spatula to prevent breaking of tender eggplant during cooking.
• Stir remaining 1 1/2 cans coconut milk, dark brown sugar, tamari, rice vinegar, and salt into the saucepan. Mix well. Increase heat and bring to a boil. Reduce heat to low and simmer until thickened, about 20 minutes.
• Unwrap tofu and cut into bite-sized cubes. Stir into curry mixture. Cook until heated through, about 5 minutes. Add peas and cook until warm, 1 to 2 minutes more.

THAï EGGPLANT

Steps:

• Heat oil in a skillet.
• Add cubed eggplant, chopped pepper, garlic, ginger and pepper.
• Cook until eggplant browned (approx. 3-5 minutes).
• Mix and add tamari sauce, rice vinegar, brown sugar and sesame oil.
• Top and serve with sesame seeds and green onions.

THAI BASIL EGGPLANT

Steps:

• 1. First, prepare sauce by mixing together all sauce ingredients except cornstarch. Prepare the cornstarch and water mixture in a separate cup or bowl. Set both aside. 2. Chop the eggplant up into bite-size pieces (leave the peel on) 3. Chop other vegetables you are adding 4. Place 2-3 Tbsp oil (peanut or olive) in a wok or large frying pan over medium-high heat. Add onion, half of the garlic, chillies, eggplant, other vegetables. Reserve the rest of the garlic for later. 5. Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp at a time) - enough to keep the ingredients frying nicely. 6. Add 2 Tbsp soy sauce and continue stir-frying for 5 more minutes, or until the eggplant is soft and the white flesh is almost translucent. Add a little more water when the pan becomes too dry (up to 1/4 cup). 7. When the eggplant is soft, add the rest of the garlic plus the sauce. Stir-fry to incorporate. 8. Lastly, add the cornstarch/water mixture. Stir well so that the sauce thickens uniformly (this will only tale a minute or less). Remove from heat. 9. Taste test the eggplant for salt. If not salty enough, add a little more fish sauce. If too salt, add 1 Tbsp lime juice (or substitute 1 tbsp lemon juice). 10. Add 3/4 or the fresh basil, stirring briefly to incorporate. 11. Slide onto a serving platter and sprinkle the rest of the basil over the top. Serve with jasmine rice.