Thai basil eggplant

Thai basil eggplant

Tags

Rice
Eggplant

Cook

Ingredients

  • 4 Chinese eggplants
  • 1 cup shallots, minced
  • 6 cloves garlic, minced
  • 2 cups Thai basil, chopped
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • Garlic shoots
  • 1 onion, roughly chopped
  • 3 bird’s eye chillies, sliced
  • 2 ½ tbsp soy sauce
  • 1 ½ tbsp sesame oil
  • 1 ½ tbsp shaoxing wine
  • 4 tsp sambal
  • 1 tbsp sugar
  • 2 tbsp vegan fish sauce
  • ⅓ cup water
  • 2 tsp cornstarch
  • Garlic chives, thinly sliced
  • Rice

Steps

  1. Slice eggplant into long wedges.
  2. Mix soy sauce, sesame oil, shaoxing wine, sambal, sugar, fish sauce, water and cornstarch in a bowl.
  3. Heat oil in the wok over medium-high. Add eggplant and cook until slightly browned, set aside.
  4. Add a little more oil then add shallots and cook until softened.
  5. Add garlic, bell peppers, thai basil and chillies. Cook until vegetables have slightly softened.
  6. Add garlic shoots, eggplant and onion. Pour sauce over the vegetables and stir to coat.
  7. Simmer it for a few minutes until the sauce has thickened.