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Smita

Spicy ,Crispy Basil Thai Eggplant

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course, Side Dish
Cuisine: Thai
Ingredients Method

Ingredients
  

  • 2 Medium Japenese long eggplant
  • 3 Tbsp Corn Starch
  • ¼ Tsp Crushed Black Pepper
  • ¼ Tsp Red Pepper flakes
  • 3 Tbsp Cold water
  • ¼ Cup Red Bell Pepper
  • ¼ Cup Yellow Bell Pepper
  • ¼ Cup Onion Petals
  • 2 Fresh thai chilies,slited
  • ¼ Cup Thai Basil Leaves
  • 1 Tsp Chopped Ginger
  • 1 Tsp Chopped Garlic
  • 1 Tsp Sesame oil/oil of your choice
for sauce mix
  • 1 Tbsp Dark Soy Sauce
  • 1 Tbsp Oyster sauce vegan
  • 1 Tsp Brown Sugar
  • ½ Tsp Red Pepper Flakes (optional)
  • ½ Tsp Corn Starch
  • 3 Tbsp Cold water
  • 1 Tsp Rice Wine Vinegar

Method
 

  1. Make cubes of eggplant after washing. Sprinkle some salt over them and mix nicely.
  2. Leave them for 5 minutes on the counter in a bowl.
  3. Meanwhile prepare everything else.
  4. Wash the eggplant under cold water and dry with a paper towel.
  5. Mix corn starch ,pepper ,and red pepper flakes .Toss eggplant cubes in and sprinkle water.
  6. Make sure the eggplant is coated nicely with corn starch.
  7. Deep fry them till they look and feel super crispy. Alternatively you can air fry or bake them.
  8. Remove them on a plate.
  9. Take a pan or wok. Heat oil in it .
  10. Add ginger and garlic and saute till the aroma comes out.
  11. Add all the other veggies and saute for a minute.
  12. Furthermore add fried eggplant to the pan and mix properly .
  13. Whisk everything written under the sauce mix to make it.
  14. Add sauce mix and mix everything. Let it cook till it thickens to your liking.
  15. Add fresh basil leaves.And serve them over rice. Enjoy.