authentic thai basil eggplant recipe

Add the basil leaves to the eggplant. We use cookies to ensure that we give you the best experience on our website. Your daily values may be higher or lower depending on your calorie needs. Eggplant (also called aubergine) is challenging to cook well because it doesn’t have much flavor, quickly becomes soggy, and quickly loses its bright purplish color. And I love Thai basil eggplant. Return the eggplant to the pan. All Rights Reserved. Add the minced meat. Your email address will not be published. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add basil leaves and stir once; remove from heat. Add Thai basil and quickly stir to heat the basil, so that it retains it color. Add the eggplant wedges and stir with a spatula in flipping and gentle pressing motions for 2-5 minutes to expose them to the oil. Add a bunch of fresh basil leaves. As an Amazon Associate, I earn from qualifying purchases. When cooked, push it aside and add the chopped garlic, onions, kaffir lime leaves, and chopped bird's eye chili. You saved Thai Basil Eggplant to your. This Thai basil eggplant is best to serve with steamed rice. This recipe used eggplant and minced meat as the main ingredients. Salt helps to prevent the eggplant from absorbing too much oil during stir-frying or pan-frying. The preparation is straightforward. I am pleased to reply to any questions and comments as soon as possible. Stir-fry until the leaves shrivel. Add the olive oil with the chili-pepper oil (or red pepper flakes), swirl, and heat for 30 seconds. Serve with freshly cooked jasmine or basmati rice. I have a more in-depth explanation of this topic in another eggplant recipe. Vinegar helps to preserve the vibrant color of the eggplant. I am using minced pork in the recipe, but you can substitute it with chicken or beef. Fish sauce has a unique flavor and is hugely popular in Thai cuisine. Add some water and cook the eggplant until it is soft. ©2018 Taste of Asian Food. I love eggplant and I love basil Thai eggplant and this did not disappoint. this link is to an external site that may or may not meet accessibility guidelines. You can also achieve the same result by deep-frying the eggplants. You can measure and add each separately while cooking, but I prefer to constitute it in advance because stir-frying is a quick flowing process. I live in Malaysia, which is a neighboring country of Thailand. The main components are the sweet soy sauce, fish sauce, and oyster sauce. Add a teaspoon of salt and white vinegar to the water and let it stands for fifteen minutes. After soaking for 15 minutes, drain and dry the eggplant on a kitchen towel before pan-frying. I make this to accompany my Thai tuna wraps or Thai vermicelli bowls, both recipes can be found on this site. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Congrats! Have you ever wondered how to cook eggplant that is delicious, non-oily, and with a nice purplish color? Heat your wok over medium-high heat and coat it with 2 tablespoons of oil. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Turn up the heat and stir-fry for another minute. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition There is also ground white pepper and some cornstarch to thicken the sauce. If you cannot get the kaffir lime leaves, omit it since it will not affect the overall result. It is easier to break it when it is still raw. All I need is to mix all the ingredients in part B of the recipe. Then add in the pan fried eggplant, peppers and onion. Add comma separated list of ingredients to exclude from recipe. You can convert it into a vegetarian dish by removing the meat from the recipe and reduce the seasonings accordingly. This is my Thai flavor interpretation with the Chinese stir-fry method. Add comma separated list of ingredients to include in recipe. Please read my privacy policy for more info. Nutrient information is not available for all ingredients. I am using bird’s-eye chilies, which are very hot. Info. Pan-fry the eggplant with some cooking oil until it is slightly brown on both sides. I use a few techniques to accomplish my goal in this recipe: Note: This post may contain affiliate links. I didn’t find it that flavorful. Pan-fry the eggplant with some oil until both sides turn slightly brown. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Check whether the eggplant is already fully cooked. Spread the eggplant out … The soups, curries, and stir-fries taste amazingly different with just few handfuls of sweet basil. Also add 1/2 cup chopped thai basil. Throw in the garlic, ginger, and scallions and stir rapidly for 15 seconds. Stir-fry for half a minute. Cut the eggplant and have it ready, Also pluck the leaves and tops from the basil until you have at … Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes. Excellent! (M) Thai Food Cooking Product of Thailand, GreenLife CW002044-002 Healthy Nonstick Dishwasher Oven Safe Sta Soft Grip Diamond Reinforced 8" Ceramic Non-Stick Open Frypan, 8-Inch, Black. Add eggplant, and stir-fry for 2 to 3 minutes. If you think it is still too hard, add two tablespoons of water and continue cooking until it achieves the doneness that you want. Put the eggplant slices in a container and fill with water just enough to immerse them. I used a medium regular eggplant and adjusted the oil and seasonings for the larger amount of eggplant.

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