Thai Recipes
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| Ingredients |
| 1 |
Asian eggplants
sliced into 2-inch wedges |
4 |
| 2 |
Onion, roughly chopped |
1 |
| 3 |
Garlic cloves, chopped |
2 |
| 4 |
Fresh hot chilies, finely chopped |
2 |
| 5 |
Red pepper, cut into thin strips |
1/2 |
| 6 |
Vegetable oil |
1 cup + 2 tablespoons |
| 7 |
Soy sauce |
2 tablespoons |
| 8 |
Sugar |
1 teaspoon |
| 9 |
Cornstarch
dissolved in 3 teaspoons of cold water |
1/2 teaspoon |
| 10 |
Water |
1/2 cup |
| 11 |
Fresh basil leaves |
20 |
| Method |
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Heat oil in a wok or large fry pan over high heat, now add eggplant slices and
fry until golden brown. Put it on the paper towel to drain the excess oil.
Discard the oil in the wok, wipe it clean and return it to the fire. Add 2 table-
spoons of oil in a wok, add garlic and chilies and fry for 30 seconds, add onion
, some of the red pepper strips and stir fry for 1 minute. Add the fried eggplant
stir, then add soy sauce, sugar and water and cook for 2 minutes until bubbly.
Now add corn starch mixture and basil leaves, bring to a boil and cook until
thickens. Garnish it with red pepper strips and basil leaves and serve.
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| Introduction
of the dish |
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This spicy Thai recipe, which combines fried eggplant
with onion, garlic, basil and peppers works so well together. The Asian
variety of eggplant is more suitable because it cooks up more attractively
than would be thicker, deeply purple Mediterranean kind.
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