Thai Eggplant Recipe
Make Thai Eggplant Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Sauce
Herbs and Spices
Other
Method
Preparation
Prepare the Eggplants
Wash the Thai eggplants thoroughly and cut them into quarters. If they are small, you can leave them whole.
Chop the Vegetables
Dice the green and red bell peppers, and chop the onion into small pieces. Set aside.
Mince the Aromatics
Peel and mince the garlic and ginger finely. Set aside.
Cooking
Sauté Aromatics
Add minced garlic and ginger to the heated oil, and sauté for about 30 seconds until fragrant.
Add Vegetables
Add the chopped onion, green bell pepper, and red bell pepper to the pan. Stir-fry for 3-4 minutes until they start to soften.
Incorporate Eggplants
Add the quartered Thai eggplants to the pan. Stir well to combine with other vegetables.
Prepare Sauce
In a small bowl, mix together the soy sauce, oyster sauce, sugar, chili paste, and water until well combined.
Add Sauce
Pour the sauce over the stir-fried vegetables and eggplants. Stir to coat everything evenly.
Cook Until Tender
Cover the pan and let the mixture cook for about 10 minutes, stirring occasionally, until the eggplants are tender.
Finish with Basil
Once the eggplants are tender, stir in the Thai basil leaves and the whole red chili. Cook for an additional 1-2 minutes.
Serving
Serve
Remove from heat and serve hot with steamed rice or as a side dish.