This Thailand-style stir-fried eggplant has a deep, rich, smokey, and spicy flavor that will make you forget all about the fatty meats we usually use in dishes seasoned with Nam Prik Pao. It's really just so good, and the color of these purple striped eggplant I used this time add an extra something to a plate of food that is already calling out to your hungry stomach.
2 Cups Long Green Eggplant (or any type of eggplant)
1 Cup Thai Sweet Basil (Horapah basil leaves and tops)
1/4 small Brown or Yellow Onion (cut into 3 - 4 thick slices)
2 large cloves Garlic
1 Thai Hot Chili
2 Tablespoons Thai Roasted Chili Sauce
2 Tablespoons Oyster Sauce
2 teaspoons Light Soy Sauce
2 teaspoons Sugar
1: Fry the garlic and chili in a little oil for about 30 seconds, then add the cut eggplant and coat in the oil. Add 1/4 cup of water and boil for about 5 minutes or until the eggplant is soft.
2: Add the sugar, soy sauce, oyster sauce, and onion. Stir together and fry until it gets sticky, then add the prik pao sauce. Stir together and continue frying until the pan gets dry.
3: Add 1/4 cup of water to the eggplant and deglaze the pan until you have a rich and thick sauce. remove from the heat, toss in the basil and serve immediately.
For detailed directions and photos, please visit our website page: http://ThaiCookbook.tv/thai-re....cipes/one-dish-meals
Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at http://ThaiCookbook.tv to download our free Thai cook book.