Greenling brought us a beautiful bunch of basil and some cute little eggplants this week. I was still feeling inspired by the cooking class at Thai Fresh, so I decided to make a Thai dish to go with our lettuce wraps.
From Thai Table
- 1 tsp. canola oil
- 3 cloves garlic, chopped
- 2 chili peppers (I used 2 jalapenos that came in our box of peppers last week)
- 1 lb. eggplant
- 1 c. water
- 10 large basil leaves
- 1/2 tsp. granulated sugar
- 2 tsp. fish sauce
- Chop the eggplant into chunks so that they are easier to flip in the pan. The skin should be left on. Greenling sent the cutest little mini eggplants, so I just quartered them.
- Heat the canola oil over high heat, then add the garlic and jalapenos to the wok or skillet and saute until the garlic is lightly browned.
- Add the eggplant to the pan and saute for a minute, then add the water. Cover the pan and let simmer for ~6-7 minutes until the water has evaporated and the eggplant is cooked.
- Add the basil, sugar and fish sauce and toss to coat in the eggplant mixture. I left the basil whole so that it wilted in the mixture, but it can be chopped also. Remove from the heat and serve immediately.
You all have heard my gripes about the texture of eggplant before, but this was actually really great! The flavors were wonderfully spicy-sweet and the eggplant was soft, yet retained its structure. And the seeds were relatively benign. =)