Thai Eggplant with Basil

Notes

  • If ground meat is frozen take it out in the morning to defrost.
  • Use cast iron skillet and non-stick to sear eggplant at the same time.
  • Be conscious of the hot spots on the skillet when searing eggplant.
  • Then use non-stick for the stir fry.
  • Try to handle raw meat with only one hand.
  • Cleaning cast iron pan after cooking

Ingredients

  • 4 parts thai chili paste
  • 2 parts soy sauce (thai soy sauce with the mushroom if you have it)
  • 2 parts water
  • 1 part fish sauce (3 crabs brand)
  • 1 part oyster sauce
  • 1 dash red pepper flakes
  • 1-2 chinese eggplant (also called japanese eggplant)
  • 1 head garlic
  • 1 cup thai basil
  • 1 lb ground chicken or pork
  • 2 TBSP Olive Oil

Step-By-Step Directions

  1. Wash/cook rice if needed
  2. Wash, dry, and chop basil
  3. Mince garlic
  4. Combine chili paste, soy sauce, fish sauce, oyster sauce, and red pepper flakes in clear medium size bowl and wisk
  5. Get out ground meat and put on plate
  6. Take out cast iron skillet and heat to medium. Take out non stick stir fry pan and heat to medium high. Also take out pot holders and leave next to skillet and pan. No oil, use dry heat to sear eggplant in both vessels simultaneously.
  7. As that’s heating, wash and cut eggplant into 1/8 inch discs. Use however many eggplants you have. It might be just 1 or 2.
  8. Once skillet and pan are hot, start searing discs of eggplant using clock pattern. Remember, you’re not cooking them all the way through yet, just searing both sides.
  9. Get out drying rack, put on counter next to skillet, and as the eggplant discs finish searing, put them on drying rack so they don’t get soggy.
  10. Once eggplant discs have cooled, put them in a separate bowl for the stir fry later.
  11. Once eggplant is done searing, get big stir fry non-stick pan, put in olive oil, and  heat to medium.
  12. Once the oil is hot, saute garlic for about 30 seconds by itself.
  13. Add chili paste sauce and saute another minute or so.
  14. Add ground meat and water if needed and cook until 80% done.
  15. Add eggplant then toss gently 2-3 minutes until eggplant is cooked through.
  16. Turn off heat, add basil, and toss gently.
  17. Cleaning Cast Iron Pan After Cooking

Recipe Card Image

Website Link

HTK – Eggplant Chili Paste Stir Fry

Video