The eggplant in this recipe becomes so juicy and succulent, and absorbs all that wonderful sauce. Change up the Tofu with Chicken or pork if you want to.
A must-try for any eggplant lovers!
The sauce is flavoured with Thai chili paste and scented with lots of Thai basil. I also show you my new favourite eggplant technique for stir-frying that’ll come in handy in any eggplant stir-fry recipe!
What is Thai Chili Paste?
For the Thai Chili Paste I use the Mae Pranom Chili Paste In Oil. It contains natural ingredients such as sun-ripened Thai chili peppers, dried shrimp, onions, garlic and tamarind that have been refined with a fine soybean oil. The delicious pungent spicy chili paste is often used in tom yum soups to emphasize the seafood aroma and give the soup extra sharpness. Also use Mae Pranom Chili Paste in Oil for stir-fries with seafood or as a dip for fried shrimps and other snacks.
Ingredients: SOYbean oil, dried SHRIMP, dried chili peppers 10%, onion, garlic, tamarind, sugar, salt, SHRIMP paste (SHRIMP, salt).
Regular Eggplant vs Chinese Eggplant?
Of the asian variety of eggplants, Chinese eggplants are a lot thinner than American and Italian eggplants. They have a thinner skin and are less bitter as it has less seeds (the seeds are what makes an eggplant slightly bitter). Thats why I like using Chinese eggplant. This recipe still works with the wider, fatter types of eggplants, with some small adjustments. If you can get Chinese eggplant from an asian supermarket try to look for the following things while choosing an eggplant; brighter skin, thin, slender (not thick), should be easy to bend, not firm, smooth surface.
Preparing Western eggplants
- The skin tends to be thicker than that of Chinese eggplants, so you can peel away some (not all) of the skin.
- Cut away some of the seeds from the core.
Easy Eggplant Stir Fry with Chili paste & Basil
Ingredients
The Sauce
- 2 Tbsp Thai Chili Paste
- 1 Tbsp Soy Sauce
- 2 tsp Fish Sauce
- 2 tsp Oyster Sauce
- 2 Tbsp Water
The Rest
- 275 gram Chinese Eggplant Can use normal Eggplant
- 4 gloves Garlic
- Red Thai Chilis, To taste Use at least 3, bigger ones if you can
- 200 gram Chicken or Crumbled firm Tofu
- 1 Cup Thai Basil Leaves Can use regular basil
- Have a little water on the side to cook
Instructions
- Combine all sauce ingredients together and whisk until the chili paste is dissolved.
- Chop the chilies and garlic until fine. I like to keep one chili in big chunks to add a pop of color.
- In a large, flat skillet, add just enough oil to coat the bottom, then heat until quite hot but not smoking. Add the eggplant in one layer and let sear over medium high heat, undisturbed, until the bottom side is browned. Flip and cook the other side until it is browned as well. The pieces from the bottom of the eggplant will cook faster, so you will need to remove those first. Transfer into a bowl and set aside.
- In the same skillet (or you can use a wok), add a little bit of oil and the pounded garlic. Saute for about 1 minute over medium heat just until the garlic starts to brown.
- Add ground firm tofu (or chicken) and cook until 80% done.
- Add the eggplant and the sauce, then keep tossing for about 2-3 minutes until the eggplant is fully cooked but not mushy. Add the basil, turn off the heat, then toss for 30 more seconds using the residual heat to wilt the basil.
- Serve with rice and a sunny side up egg. Enjoy!
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