Eggplant and Thai Basil Medley

Ingredients

• 1.5 pounds Chinese eggplants
• 3 tablespoons Vegetable oil
• 4 pieces Garlic cloves, minced
• 2 pieces Thai bird's eye chilies, sliced(optional)
• 1 tablespoon Fermented salted soy beans
• 1 tablespoon Oyster sauce
• 1 teaspoon Soy sauce
• 1 teaspoon Palm sugar
• 0.25 cup Water or vegetable stock
• 1 cup Fresh Thai basil leaves

Instructions

1. 1

   Wash the eggplants and cut them into 2-inch long batons or wedges.

2. 2

   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.

3. 3

   Add the remaining tablespoon of oil to the same wok and sauté the minced garlic and sliced chilies until fragrant, about 30 seconds.

4. 4

   Stir in the fermented soy beans, mashing them slightly with your spatula to release their flavor.

5. 5

   Return the eggplant to the wok and toss well to coat with the aromatics.

6. 6

   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.

7. 7

   Remove the lid, increase the heat to reduce any excess liquid until it forms a glossy glaze.

8. 8

   Turn off the heat, toss in the fresh Thai basil leaves until just wilted, and serve immediately with jasmine rice.