Best 4 Thai Spicy Eggplant With Sweet Basil 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.

SPICY THAI EGGPLANT

Steps:

• Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.
• While the pork is marinating, prepare the remaining ingredients.
• In a small bowl, combine the chicken broth, soy sauce, vinegar, and sugar.
• Cut the eggplant lengthwise into 1 inch strips or into 1-inch squares. Mince the garlic.
• Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.
• Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.
• Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the Chile paste and Thai Peppers. Cook for a few more minutes and stir in the sesame oil. Serve hot.

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:

• 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.