Tuesday, February 26, 2013

Thai Basil Eggplant Stir Fry

I love eggplant and I love Thai flavors.  This dish is so simple, but full of wonderful flavor.  If you want to make this vegetarian friendly, try swapping out the fish sauce for soy sauce.   Now I want too ask if you're not to busy, if you could help out my friend, Anna over at Crunchy, Creamy, Sweet.  She's currently in a photo contest hosted by Le Creuset and Williams-Sonoma in celebration of the Quince CollectionI would love for you to like her photo on Williams-Sonoma Pinterest board. It’s the first one in the first row.  Thanks!

2 large eggplants cut into cubes
1 onion diced
1 large handful of Thai basil leaves
2-3 cloves minced garlic minced
1-2 Tbs Fish sauce to taste
1-2 tsp of brown sugar to taste
Thai bird chilies whole (optional)
red chili flakes (to taste)


Cut eggplant into 1 inch pieces.  Heat a large pan/wok with 1 Tbs of canola oil and add cut eggplant.  Saute and season lightly with salt.  When eggplant is almost cooked to desired texture (5-7 minutes), push to the sides of pan and add 1 tsp of canola oil.   Then saute for a few minutes with garlic and fresh chilies.

Next add red chili flakes, fish sauce and brown sugar and saute for several minutes.  Finally add basil and saute for another two minutes.  Taste for seasoning and serve with rice.  Enjoy.

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