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Stir-Fried Aubergine with Basil Recipe

Stir-Fried Aubergine with Basil Recipe

Stir-Fried Aubergine with Basil Recipe

I’m not a big fan of aubergine, but I really like this dish. My mother cooked this often when I was young and I find the combination of aubergine and basil delicious. Aubergine tends to have an aftertaste, but basil, especially Thai basil, helps to rid the aubergine of this.

Ingredients :

  • 350 g (12 oz) aubergines (eggplant/brinjal)
  • 30 g (1 oz) Thai basil
  • 450 ml (15 fl oz / 14/5 cups) + 1 Tbsp cooking oil
  • 15 g (1/2 oz) garlic, peeled and roughly chopped
  • 15 g (1/2 oz) red chilli, sliced
  • 1/2 tsp sugar
  • 2 Tbsp light soy sauce

Method :

  1. Trim the tops off the aubergines. Cut into quarters lengthways, then into short lengths about 4 cm (11/2 in) long.
  2. Rinse the basil and pluck the leaves. Discard the stems.
  3. Heat 450 ml (15 fl oz) oil to 150oC (300oF) in a wok and deepfry the aubergines for about 10 seconds. Drain and set aside.
  4. In a clean wok, heat 1 Tbsp oil over high heat. Add the garlic and chilli and stir-fry until aromatic.
  5. Add the deep-fried aubergines, sugar and soy sauce and stirfry for 2–3 minutes.
  6. Add the basil leaves and cover the wok with a lid. Turn off the heat and leave for 1 minute. Dish out and serve.

Serves 3

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Source :
HOME-STYLE
TAIWANESE COOKING
Family Favourites – Classic Street Foods – Popular Snacks
by : Tsung-Yun Wan

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See also Taiwanese Recipe “Salmon Tofu Miso Soup Recipe”