Kitchen Garden Journal

Eggplant with Thai Basil

Details

Published on Sunday, August 30, 2009, 07:00

Written by Tim Wilcox

• 1 lb eggplant, cut into ½-inch slices
• 4-5 cloves garlic
• 1-2 medium sized fresh red or green chilies (or sweet bell pepper for the meek)
• 1 Tbsp light soy sauce or tamari
• 2 Tbsp dark soy sauce
• 2 Tbsp palm sugar or dark brown sugar
• 1 bunch Thai basil

Coat a large fry pan with about ¼ inch of oil and carefully fry the eggplant in batches, following the procedure described in Pasta alla Norma, above.  Meanwhile, cut the garlic into slices and the chilies into diagonal rings.  When the eggplant is ready, remove it and add 2 Tbsp of fresh oil to the pan, add the garlic and half the chilies, and stir-fry until the garlic is golden.  Add the soy sauces and sugar, stir for about 30 seconds until the sugar starts to bubble, and return the eggplant to the pan.  Add torn basil leaves, stir and serve, garnished with the rest of the chilies (if you dare!)