Thaibasileggplant Recipes

THAI BASIL EGGPLANT

Steps:

• Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
• Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.

HOW TO COOK EGGPLANT - AN EASY THAI BASIL EGGPLANT RECIPE

Steps:

• Cut the eggplant into slices. Soak them in water with salt and vinegar. Let it stand for 15 minutes, then drain on a paper towel.
• Pan-fry the eggplant with some oil until both sides turn slightly brown.
• Stir Fry the minced meat with some oil in a pan. When cooked, push it aside and add the chopped garlic, onions, kaffir lime leaves, and chopped bird's eye chili. When they become aromatic, add the sauce B.
• Return the eggplant to the pan. Add some water and cook the eggplant until it is soft.
• Add a bunch of fresh basil leaves. Stir-fry until the leaves shrivel. Dish out and garnish with chopped red chili and more basil leaves.

JAPANESE EGGPLANT WITH CHICKEN & THAI BASIL

Steps:

• In a medium bowl, massage the chicken with 2 tablespoons of water until it is completely absorbed, and add 1 teaspoon vegetable oil, 1 ½ teaspoons soy sauce, and 1 teaspoon cornstarch until well incorporated. Set aside.
• Heat your wok over medium-high heat and coat it with 2 tablespoons of oil. Spread the eggplant out evenly in the wok, and let sear with the cover on the wok for 2 minutes. Remove the cover, turn the eggplant pieces over, and pour another tablespoon of oil around the perimeter. Cover the wok, and turn heat to medium-low for another 2 minutes until the eggplant is just tender. Next, raise the heat to high to cook the eggplant to a golden brown color--another 2 minutes. Transfer to a plate.
• Add 1 more tablespoon of oil to your wok and heat until just smoking. Add the marinated chicken, and spread it around the wok. Let it sear for 30 to 60 seconds (depending upon your burner capacity) on each side. Remove from the wok and set aside.
• With the wok over high heat, add another tablespoon of oil, the garlic, the white parts of the scallions, and the basil. Stir fry for 30 seconds, and add the eggplant and chicken.
• Next, add the Shaoxing wine, and stir everything together. Add the fish sauce, sugar, soy sauces, sesame oil, and white pepper, and stir until everything is combined--about a minute. Next, add the green portion of the scallions.
• Pour the chicken stock around the perimeter of the wok to deglaze it. Stir fry until everything is well-combined, and most of the liquid has been absorbed by other ingredients. Serve with steamed jasmine rice!

EXTRA (AP)PETITE: FLAVORFUL THAI BASIL EGGPLANT RECIPE

Steps:

• Prepare a large bowl of cold water mixed with a spoonful of salt (I'm using a strainer bowl below). A salt water bath will keep your eggplant from browning right away, and will rinse away some excess bitterness. Cut eggplant into evenly-sized, approx. 1 inch sticks and place immediately into the salt water. Chop your garlic, chilis, Thai basil, and get other ingredients in place while the eggplant soaks.
• Pour 1 cup water into a frying pan on medium heat and wait for it to simmer.
• Drain the eggplant of salt water, which will be a little brown. Rinse the eggplant off with more cold water and drain again. If you're in a hurry and don't care about excess brown color (I usually don't), then you can skip the soaking & rinsing in Steps 1 & 3!
• When the water in the pan comes to a gentle boil, add the eggplant and cover with a lid. Let it steam, covered, for about 3 minutes until partially cooked and semi softened. We will finish cooking it with all the other ingredients, but this quick steam helps it cook more evenly with no oil! The eggplant will start to lose its purple color as it cooks and softens.
• Remove eggplant with a slotted spoon into a separate bowl. Save about half a cup of the hot water into a measuring cup, and pour out the rest.
• Combine fish sauce and soy sauce in a small bowl. I wouldn't do this too far in advance, because fish sauce is incredibly pungent on its own! (most of the strong smell cooks away into saltiness) Add some cooking oil to your pan, and lightly brown your meat with a rough spoonful of the fish/soy sauce mixture.
• When the meat is almost cooked, sauté in the garlic and chilis for a minute.
• Gently stir the partially-cooked eggplant in along with the sugar, the rest of the fish / soy sauce mixture, and about 1/3 to 1/2 cup hot water. The amount of hot water depends on how saucy you want the dish and how much water stayed on your steamed eggplant. Cook until the eggplant is tender (try one), being careful not to overcook as it'll become mushy!
• Stir in Thai basil, quickly remove the pan from heat, and serve. Basil loses it's flavor when cooked, so add it in right before you're ready to eat!

THAI BASIL EGGPLANT

Steps:

• Peel eggplant if desired (I don't). Cut into irregular shapes but same sizes. That makes them easier to turn and keeps them from sticking to the pan.
• Heat wok over med-high heat. Add oil, peppers and garlic. Cook until garlic becomes lightly browned, 1-2 minutes.
• Add eggplant and stir. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. You may need to add more water as it cooks.
• Add fish sauce and sugar. Stir gently. Turn off the heat and add the basil stir gently.
• Serve immediately.
• Really good with jasmine rice :O.

THAI FRIED EGGPLANT WITH BASIL

Steps:

• Mix fish sauce, soy, water and brown sugar; set aside. Heat wok on medium-high heat. Add 2tbsp oil, and eggplants. Fry for 2 minutes on either side, or until they begin to brown and turn soft. Remove from wok. Add 1 tbsp oil to wok. Add onions, and fry for 3-4 minutes, or until soft and glossy. Remove from wok. Heat remaining oil. Add garlic and chiles, and fry until fragrant, about 30 seconds. Add sliced pepers and onions; fry for 30 seconds, stirring constantly. Return eggplant to the wok, and toss to combine. Add sauce to the wok, stirring for 1 minute. Toss in basil. Add corn starch, cooking until the sauce becomes thick and coats the vegetables. Serve immediately over hot rice.

THAI BASIL EGGPLANT

Steps:

• 1. First, prepare sauce by mixing together all sauce ingredients except cornstarch. Prepare the cornstarch and water mixture in a separate cup or bowl. Set both aside. 2. Chop the eggplant up into bite-size pieces (leave the peel on) 3. Chop other vegetables you are adding 4. Place 2-3 Tbsp oil (peanut or olive) in a wok or large frying pan over medium-high heat. Add onion, half of the garlic, chillies, eggplant, other vegetables. Reserve the rest of the garlic for later. 5. Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp at a time) - enough to keep the ingredients frying nicely. 6. Add 2 Tbsp soy sauce and continue stir-frying for 5 more minutes, or until the eggplant is soft and the white flesh is almost translucent. Add a little more water when the pan becomes too dry (up to 1/4 cup). 7. When the eggplant is soft, add the rest of the garlic plus the sauce. Stir-fry to incorporate. 8. Lastly, add the cornstarch/water mixture. Stir well so that the sauce thickens uniformly (this will only tale a minute or less). Remove from heat. 9. Taste test the eggplant for salt. If not salty enough, add a little more fish sauce. If too salt, add 1 Tbsp lime juice (or substitute 1 tbsp lemon juice). 10. Add 3/4 or the fresh basil, stirring briefly to incorporate. 11. Slide onto a serving platter and sprinkle the rest of the basil over the top. Serve with jasmine rice.