Lemongrass Gate · Main dishes

Thai Basil Eggplant

Name: Thai Basil Eggplant
Total time: 40 min
Yield: 4 servings
Ingredients: 600 g Eggplant; 25 g Fresh Thai basil; 4 clove Garlic; 3 whole Thai bird's eye chilies; 1 whole Onion; 1 whole Bell pepper; 2 tbsp Soy sauce; 1 tsp Brown sugar; 1 tsp Rice vinegar; 3 tbsp Neutral oil; 1 tsp Sesame oil; 0.5 tsp Salt; 0.25 tsp Black pepper; 300 g Jasmine rice; 2 whole Green onions; 25 g Roasted peanuts; 390 ml Water, for the rice

Eggplant browned until creamy inside, then tossed with garlic, chili, soy and a handful of Thai basil. A vegetarian main, salty and fragrant, with no fish sauce in the pan.

40 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Eggplant600 g
Fresh Thai basil25 g
Garlic4 clove
Thai bird's eye chilies3 whole
Onion1 whole
Bell pepper1 whole
Soy sauce2 tbsp
Brown sugar1 tsp
Rice vinegar1 tsp
Neutral oil3 tbsp
Sesame oil1 tsp
Salt0.5 tsp
Black pepper0.25 tsp
Jasmine rice300 g
Green onions2 whole
Roasted peanuts25 g
Water, for the rice390 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy and wheat (soy sauce), peanuts (peanuts) and sesame (sesame oil). This version has no fish sauce or oyster sauce.

Method

Salt the eggplant and cook the rice

Cut the eggplant into 3 cm chunks, toss with half the salt and leave in a colander for 10 minutes. Rinse the rice and cook it covered with the 390 ml water for 15 minutes on low after boiling, then rest it covered. Pat the eggplant dry. Slice the onion and pepper, mince the garlic, slice the chilies and green onions, and chop the peanuts. Pick the basil leaves.

Brown the eggplant

Heat 2 tbsp of the neutral oil in a large skillet over medium-high heat. Add the eggplant in a single layer, in two batches if needed, and cook for 6–8 minutes, turning once, until deep golden and tender in the centre. Lift it out. Crowding the pan makes it soggy instead of browned.

Stir-fry the sauce

Add the remaining neutral oil. Stir the garlic and chilies for 20 seconds, then the onion and pepper for 2 minutes. Return the eggplant. Add the soy sauce, brown sugar, rice vinegar, remaining salt and the black pepper. Toss for 1 minute, until the eggplant is glazed and hot through.

Finish and serve

Take the pan off the heat. Fold in the basil and sesame oil. Spoon over the rice and scatter with green onions and peanuts.

Salting the eggplant first seasons it and helps it brown. Thai basil wilts in seconds, so it goes in off the heat.

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