Silky Chinese eggplants sautéed with garlic, fermented soy beans, and fresh basil leaves.
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Wash the eggplants and cut them into 2-inch long batons or wedges.
Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat and sear the eggplant until the skin is vibrant and the flesh is slightly softened, then remove and set aside.
Add the remaining tablespoon of oil to the same wok and sauté the minced garlic and sliced chilies until fragrant, about 30 seconds.
Stir in the fermented soy beans, mashing them slightly with your spatula to release their flavor.
Return the eggplant to the wok and toss well to coat with the aromatics.
Add the oyster sauce, soy sauce, palm sugar, and water, then cover the wok for 2-3 minutes to steam the eggplant until silky and tender.
Remove the lid, increase the heat to reduce any excess liquid until it forms a glossy glaze.
Turn off the heat, toss in the fresh Thai basil leaves until just wilted, and serve immediately with jasmine rice.
