A local Thai restaurant makes an incredible eggplant that I’ve been wanting to make at home. I had a pretty good idea what was in it, but I was a little hesitant to reproduce it at home without some kind of guide.
When I was browsing the web, I found Christine’s Recipes and her Spicy Thai Eggplants. Everything on her blog looked so good, I knew I had my inspiration. I bookmarked the recipe for later.
Last week, the craving hit for spicy eggplant. This was amazing. I made a few changes to her recipe to make it more like the restaurant’s: I added paprika for color, left out the cornstarch and replaced the fish sauce with extra soy sauce. Also, I doubled the recipe. Finally, since they’re the only kind that my grocery store sells, I used a single globe eggplant. (An international grocery here, Phonecia, calls these “American” eggplants.) This would also work with the long Chinese eggplants like our restaurant uses.
Spicy Thai Eggplant
This is a good dish to make ahead, and tastes wonderful the next day.
3/4 pounds eggplant
1 tablespoon oil (I used canola)
2 cloves garlic, very thinly sliced
1 cup water
1/4 teaspoon salt
1 teaspoon paprika
2-1/2 tablespoons soy sauce
2 teaspoons brown sugar
1/2 to 1 red serrano pepper, sliced into thin coins ( a whole one is pretty hot)
1/2 cup loosely packed basil leaves, cut into slivers
Cut eggplant into 1/2-inch slices, then cut slices in half if they’re large so that they’ll fit in your pan. Heat oil in a large skillet to medium. Sauté garlic for 1 minute. Add eggplant slices, sprinkle with salt, and pour the water on top. Cook uncovered for 7 to 10 minutes until slices are tender. (If the water doesn’t cover the eggplant slices, be sure to turn them over after 4 to 5 minutes).
Once the eggplant is tender, add the paprika, soy sauce, brown sugar, serrano pepper, and basil. Stir. Turn off the heat and either serve immediately or set aside and reheat just before serving.