Description
Sweet and savory stir-fry of Thai eggplants and cherry tomatoes, bursting with fresh Thai basil. A quick and vibrant side dish.
Ingredients
Scale
- 12 Thai eggplants (small, round)
- 2 tbsp Fish sauce
- 2 Asian shallots (finely chopped)
- 1 tbsp (15 ml) Ginger (finely sliced)
- 2 cloves Garlic (chopped)
- 1 tbsp (15 ml) Sambal olek (red chilli paste)
- 10-15 Cherry tomatoes
- 2 tbsp (30 ml) Black vinegar
- 2 tbsp (30 ml) Palm sugar (or use brown sugar)
- 18-20 Thai purple basil leaves
- 2 tbsp (30 ml) Sesame - peanut oil
Instructions
- Wash and chop off the stalk of the eggplants and cut them in half.
- Toss the eggplants in 1 teaspoon of fish sauce and set aside.
- Heat oil in a wok over high heat. Add garlic, sliced ginger, and chopped shallots; fry until brownish.
- Add the eggplants and stir-fry over high heat until they change color.
- Lower the heat. Add sambal oelek or chili paste and stir. Add vinegar and palm sugar; continue frying until the eggplants are charred, wilted, and tender.
- Add the cherry tomatoes and toss well. Check the seasonings, add the remaining fish sauce, and cook for two to three minutes.
- Lower the heat, cover, and simmer for 5 more minutes until the eggplants are tender but not mushy.
- Stir in the basil leaves and serve hot with moong noodles.
Notes
- For a smokier flavor, char the eggplants over an open flame before stir-frying.
- If Thai eggplants are unavailable, substitute Japanese eggplants, but reduce cooking time as they are less dense.
- Store leftover stir-fry in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 5
- Protein: 5