Thai Basil Eggplant

Thai basil eggplant recipe

Author: I Heart Umami

We look forward to eggplant & Thai Basil every year so we can make this dish. We add red sweet peppers and onions to this dish as well (we've made several variation, but this recipe is the easiest to follow). 

 *while this recipe suggests not using Italian or globe-style eggplant for this recipe, we have used them before and it turns out great!

Don't have oyster sacue? Using fish sauce or Tamari works just fine. 

Ingredients 

• ▢16 oz Chinese eggplant 3 long ones, Thai eggplant (makhuea), or Japanese eggplant

• ▢3.5 cups room temperature water

• ▢3.5 tbsp distilled vinegar

• ▢2.5 tbsp tapioca starch or arrowroot or potato starch

• ▢3.5 tbsp avocado oil

• ▢0.75 oz Garlic 6 cloves, finely minced

• ▢2 whole Thai bird’s eye chili or 1 medium red fresno, serrano peppers

• you can also add sweet peppers and onions!

• ▢0.5 oz Thai basil or 0.6 oz Italian basil (a little over 1 cup loosely packed), plus more for garnish

Sauce:

• ▢1.5 tbsp Oyster sauce or Vegetarian oyster sauce

• ▢1 tbsp Fish sauce

• ▢1 tbsp light soy sauce or 2 tbsp coconut aminos

• ▢1.5 tsp brown sugar omit if using coco aminos

• ▢1 tbsp water

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Instructions 

Eggplant prep:

• Slice off the tip ends of the eggplants. Rinse, drain, and slice it crosswise into 2.5-inch sections then quarter each section lengthwise.

• In a large bowl, add the eggplants and fill the bowl with tap water with vinegar. Place a plate up-side-down on top of the eggplants to help them submerge under the water. Soak for 10 minutes.

• After soaking, pat them dry and toss with starch.

Aromatics and sauce:

• In the meantime, finely mince the garlic. For small Thai chili peppers, you can either leave it in whole (less spicy) or remove the seeds and dice it. If using fresno or serrano peppers, remove the seeds and dice it.

• Combine the sauce in a bowl.

Cook eggplants:

• Preheat a large saute pan or wok pan over medium heat until it feels hot, add 3 tbsp oil. Swirl it around then add the eggplant.

• Turn heat up to medium-high. Add the eggplants and spread them out into a single layer. Pan fry the first side for 3 minutes. Flip the eggplants and add the remaining 0.5 tbsp oil. Fry for another 2 minutes. Ensure all sides are cooked evenly and the eggplants turn into a softer texture.

• Add the garlic and chili, toss for 10 seconds then pour in the sauce and finally toss in the basil. Toss everything together for 30 seconds and turn off the heat.

Serving:

• Transfer them to a large serving plate. Garnish with more basil on top. Serve hot or warm with a bowl of steamed rice.

Notes

• If using Italian eggplant, cook a bit longer until softened and add a touch more sugar to balance its slightly bitter flavor and thicker skin.

• Use a large (12-inch or bigger) pan to avoid overcrowding and help the eggplants sear, not steam.

• Thai basil is sturdier and more fragrant. If using Italian basil, add more and cook it briefly to preserve flavor.

• Make Ahead & Storage: For the best texture, soak the eggplants right before cooking. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat or in the microwave with a splash of water to loosen the sauce.

Peach Salsa

Peach Salsa

Author: Love and Lemons

Made with fresh peaches and summer veggies, this easy peach salsa recipe is sweet, spicy, zesty, and delicious! Great served with tortilla chips or on tacos, bowls, and more.

Ingredients

• 2 to 3 ripe peaches, pitted and diced

• 1 cup diced sweet peppers (red or orange are great!)

• ¼ cup diced red onion 

• ¼ cup chopped fresh cilantro

• Juice and zest of 1 lime

• 1 small garlic clove, grated

• ½ jalapeño pepper, minced

• ¼ teaspoon sea salt, plus more to taste

Instructions

• In a medium bowl, mix together the peaches, bell pepper, onion, cilantro, lime juice and zest, garlic, jalapeño, and salt. Season to taste and chill until ready to use.