Spicy Thai Eggplant

14 Aug

½-1 cup cooking oil

4 skinny Eggplant (cut into 2” lengths and then quarter into long wedges)

1 onion coarsely chopped

1-2 cloves garlic, minced

1 red pepper cut into thin matchsticks

20 leaves fresh basil

Crushed red pepper

Sauce {mix together)

3 tbs soy sauce

1tsp sugar

1 tsp cornstarch

2 tbs water

Heat oil until almost smoking… add eggplant and cook, turning frequently until skin is shiny and flesh is brown and tender.  Transfer eggplant to a colander to drain off extra oil, wipe most oil out of wok. Add in onion and crushed red pepper to taste. I used almost a teaspoon (we like spicy).  Sauté until onion starts to soften and brown. Add garlic, half of the red pepper, and half of the basil. Sauté for a minute and add the eggplant back in. When everything is hot, pour on the sauce mixture and sauté until thick, bubbly, and coated.  Serve with rice.


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