Thai cuisine · Vegetable Dishes

Stir-Fried Long Eggplant

Long eggplant braised soft with garlic, chili and fermented soybeans, finished with plenty of Thai basil.

Ingredients · for 4 servings

• 600 g long Asian eggplants
• 5 garlic cloves
• 3 Thai chilies
• 2 tbsp fermented soybean paste (taucheo)
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp palm sugar
• 100 ml water
• 1 handful Thai basil
• 4 tbsp oil

Instructions

1. Cut the eggplants into finger-thick diagonal slices and keep them in cold water until frying, so the cut surfaces don't turn brown.
2. Finely chop the garlic and cut the Thai chilies into rings; whisk the soybean paste, light soy sauce, oyster sauce, palm sugar and the 100 ml water until smooth.
3. Pat the eggplant slices thoroughly dry — wet slices would otherwise soak up all the oil in the wok.
4. Heat the oil in a wok until very hot and fry the eggplant for 5–6 min. until the cut surfaces are golden brown and the slices yield softly when pressed.
5. Push the garlic and chili to the side, fry along for 30 seconds, then pour in the sauce and simmer for 3–4 min. until it glazes the slices.
6. Fold in the Thai basil off the heat and serve while the leaves still gleam dark green.