Thai eggplant stir-fry is a vibrant and flavorful dish that bursts with the aromatic spices of Thai cuisine. The tender eggplant, slightly smoky from the wok, is perfectly complemented by a rich and savory sauce. This recipe delivers an authentic Thai experience, easily achievable even for beginner cooks. Forget complicated techniques and expensive ingredients – this simple stir-fry showcases the beauty of fresh, quality produce elevated by a few key Thai flavors. The delicious combination of sweet, sour, salty, and spicy creates a truly unforgettable culinary journey.
This incredibly quick and easy recipe is perfect for a weeknight meal, ready in under 30 minutes. Whether you're a seasoned chef or just starting your culinary adventures, you'll love the simplicity and satisfying taste of this dish. Ready to dive into the deliciousness? Let's get started with our step-by-step guide!
Tools Needed
- Pan
- Mortar and pestle
Ingredients
- Eggplant
- Chicken
- Thai basil leaves
- Chilies (small and large)
- Garlic
- Fish sauce
- Oyster sauce
- Light soy sauce
- Dark soy sauce
- Egg: 1
- Water
- Vinegar
- Salt
- Oil
- Lime juice
Step-by-Step Instructions
Step 1. Prepare Ingredients & Sauce
- Cut the eggplants into any shape you like. Soak them in water with a little vinegar and salt for 5-10 minutes to preserve their color, then rinse.
- Remove the seeds from some of the chilies to reduce spiciness. Pound the chilies and garlic in a mortar and pestle.
- Combine fish sauce, oyster sauce, light soy sauce, and dark soy sauce.
Step 2. Stir-fry the Eggplant
- Heat oil in a pan. Add the chili and garlic paste and cook until fragrant.
- Add the minced chicken and cook until fully cooked and slightly browned.
- Add the eggplant and a little water to help it soften. Stir-fry until soft.
- Add the stir-fry sauce and taste-test, adjusting seasoning as needed.
- Add the basil and stir quickly. Turn off the heat and let the residual heat cook the basil.
Step 3. Prepare the Fried Egg and Dipping Sauce
- Heat oil in a separate pan and fry an egg Thai-style until the edges are crispy.
- Make a dipping sauce by mixing chopped chilies, garlic, fish sauce, and lime juice.
Step 4. Serve
- Serve the stir-fry over steamed rice, topped with the fried egg and dipping sauce.
Read more: Thai Mussel Pie Tee: Michelin-Starred Amuse-Bouche Recipe
Tips
- To make the stir-fry less spicy, remove the seeds from the chilies before pounding. Don't reduce the number of chilies to avoid reducing the flavor.
- Using a combination of sauces adds depth of flavor.
- For a crispy fried egg, use medium-high heat and let the edges bubble and brown.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30gg
- Carbs: 30-40gg
- Protein: 25-35gg
FAQs
1. Can I use a different type of eggplant?
While Thai eggplant is ideal for its texture, you can substitute with Japanese or even regular eggplant. Just keep in mind that they may absorb more oil and require slightly longer cooking time.
2. What if I don't have all the ingredients listed?
Feel free to adjust the recipe based on what you have available. Essential ingredients are the eggplant, garlic, chilies, fish sauce, and soy sauce. Others can be omitted or substituted with similar flavors.
3. How do I make this dish spicier or milder?
Adjust the amount of chilies to control the spiciness. For milder, use fewer or remove the seeds. For spicier, add more chilies or a pinch of chili flakes.
This Thai eggplant stir-fry is a testament to the power of simple ingredients combined with bold flavors. Enjoy this quick and satisfying dish as a weeknight meal or a vibrant addition to your next dinner party. Now go forth and create your own delicious version of this unforgettable Thai classic!