Stir Fired Eggplants

Thu, Jan 27, 2011


This dish is a treat, not only for vegetarians, but for anyone who enjoys fresh vegetables stir fried using a home-style recipe. If you love eggplant like I do, your taste buds will thank you.
-1 large eggplant (cut into medium size pieces)
-1 cup shiitake mushrooms (cut into mouth size pieces)
-½ cup red pepper (cut into slices approx. 1 inches long)
-1 cup basil leaves (preferably Thai basil)
-1 cup napa (cut into 2 inches lengths)
-2 tbsp. shallots
-2 cup water (for boiling)
-2½ tbsp. olive oil
-3 tbsp. palm sugar
-2 tbsp. soybean paste
-2 tbsp. light soy sauce
-2 tbsp. water (for stir frying)
1. Mix 2 cups of water with 1 tbsp. of palm sugar and ½ tbsp. of olive oil and bring to a boil. Place the napa into the boiling water for a few seconds, then remove and set aside. Then, add the eggplants and boil for about 10 minutes.
2. Meanwhile, arrange the basil on both sides of a plate, placing the napa in the middle of the plate. When removed from the boiling water, place the eggplants on top of the napa and set aside.
3. Mix 2 tbsp. of water with the remaining palm sugar, soybean paste and light soy sauce, then set aside.
4. Heat a wok using a medium high heat setting, then add the remaining olive oil followed by the shallots. Stir fry for a few minutes until fragrant. Then add the mushrooms, red peppers and the soybean paste mixture from item 3 above. Continue stirring until the mushrooms are tender.
5. Remove the contents, and pour onto the eggplants and napa.
6. Garnish with basil and serve immediately.

Stir Fired Eggplants Thailand

Stir Fired Eggplants Thailand

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- who has written 228 posts on Thailand Cooking & Thai Food.

I write about Thai food and i also teach Thai and do Thai translations.

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