* Basil Fried Eggplant

Posted on January 17th, 2015 by Linda. Filed under Cuisine, Eggplant, Entree.

basil eggplant


3 Chinese eggplants (about 1 ½ lbs), halved and roll-cut into 1″-1.5″ pieces
2 cups canola oil

3 cloves garlic, chopped
3 Thai chilis, seeded, cut into two lengthwise

2 Tablespoons fish sauce
1 Tablespoon oyster sauce
1 Tablespoon cornstarch + 3 Tablespoons water
2 Tablespoons palm sugar
1 cup Thai basil leaves, whole

Preparing the eggplant

Cut eggplant into bite sizes at an angle.  Pat dry.  Heat the oil in wok or a cast iron skillet until hot (375F) over high heat.  Divide the eggplant into 4 batches. Deep fry the eggplant for about 5 minutes each or until golden and tender. The eggplant should still be bright purple.  Remove with a slotted spoon, and drain on a cooling rack over a sheet pan.  Repeat with the remaining batches.  Pour off the oil.

Cooking the dish

Heat the wok over high heat.  Add 1 Tablespoon oil followed by the garlic and chilies.  Fry for 30 seconds then return eggplant to the wok, and toss to combine.  Add fish sauce, oyster sauce, cornstarch slurry and sugar to the wok, and cook for 1 minute. Remove from heat and toss in basil.  Serve immediately.

Serves: 6



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