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Thai Eggplant

A colorful stir-fry of Thai eggplants infused with garlic, ginger, and a savory sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups Thai eggplants quartered
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 1/4 cup water
  • 1 tablespoon sesame oil
  • Optional: fresh basil for garnish

Equipment

  • Wok or large skillet
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Spatula or wooden spoon

Method
 

  1. Start by washing the Thai eggplants thoroughly. Quarter them and set aside.
  2. In a wok or large skillet, heat the vegetable oil over medium-high heat.
  3. Add the minced garlic and grated ginger to the hot oil. Sauté for about 30 seconds until fragrant.
  4. Introduce the quartered Thai eggplants to the wok. Stir-fry for about 3-4 minutes until they start to soften.
  5. Pour in the soy sauce, oyster sauce, and sugar, mixing well.
  6. Stir in the water and cover the wok. Let it simmer for about 3-4 minutes.
  7. Once the eggplants are tender, drizzle in the sesame oil.
  8. Transfer the eggplant to a serving dish and garnish with fresh basil if desired.

Notes

This dish pairs well with jasmine rice or coconut rice.