Description
A quick stir fry of baby Thai eggplants with sweet cherry tomatoes flavored with lots of thai purple basil.
Ingredients
- Thai eggplants (small, round) : 12
- Fish sauce: 2 tbsp
- Asian shallots : 2 (finely chopped)
- Ginger : 1 tbsp (finely sliced)
- Garlic : 2 cloves (chopped)
- Sambal olek (red chilli paste) : 1 tbsp
- Cherry tomatoes : 10-15
- Black vinegar : 2 tbsp
- Palm sugar (or use brown sugar) : 2 tbsp
- Thai purple basil leaves : 18-20 leaves
- Sesame – peanut oil : 2 tbsp
Instructions
- Wash and chop off the stalk of the eggplants and cut them into half.
- Toss the eggplants in 1 teaspoon of fish sauce and keep it aside.
- Heat the oil in a wok, add the garlic, sliced ginger and chopped shallots and fry them on high heat till they turn brownish.
- Add the eggplants and continue stir frying them on high heat till they changes color.
- Lower the heat and add the sambal olek or chilli paste, give it a quick stir, add the vinegar, palm sugar and keep on frying till the eggplants charred and wilted and become tender.
- Add the cherry tomatoes, toss well, check the seasonings, add the remaining fish sauce and cook for two -three minutes.
- Lower the heat, cover and sim for 5 more minutes until the eggplants are tender but not mushy. Let it steam cook until it is ready to eat.
- Stir in the basil leaves and serve hot with moong noodles.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Side