Easy Eggplant Stir Fry with Chili paste & Basil
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!
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!