Parsley, Sage, Rosemary, and Thai
Aug. 12th, 2009 12:00 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
foolish_m0rtalAgain with the actually useful dishes! This one is really good for you and features my least favourite vegetable: eggplant. I've never liked the way my mother makes it, so I've been on a quest to find different ways of cooking it that actually make the eggplant taste good. This week's winner: Thai Stir-fried Eggplant.
Thai Stir-fried Eggplant
1/2 cooking onion
6 cloves garlic, minced
1-3 red chillies (including seeds), depending on how spicy you like it
1 Chinese (large, with dark purple skin) eggplant, or 2 (thinner, with light purple skin) Japanese eggplants
1/4 cup water for stir-frying
2-3 Tbsp. oil for stir-frying
roughly 1/2 cup (or more) fresh basil
2 Tbsp. soy sauce
RECIPE SAUCE:
1 Tbsp. fish sauce (or vegetarian fish sauce)
2 Tbsp. oyster sauce (or vegetarian oyster sauce)
1 tsp. brown sugar
1 tsp. cornstarch mixed with 2 Tbsp. water (mix until cornstarch is dissolved)
MY SAUCE: (I didn't want to just buy fish sauce for this recipe)
2 Tbsp. red curry paste
1 tsp brown sugar
(I didn't bother with cornstarch)
Chop the eggplant up into bite-size pieces. I cut mine into discs and cut them in half. (be sure to leave the peel on - this is where most of the nutrients are).
Place 2-3 Tbsp. oil to a wok or large frying pan over medium-high heat. Add the onion, half of the garlic, chilli, and eggplant. Reserve the rest of the garlic for later.
Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp. at a time) - enough to keep the ingredients frying nicely.
Add 2 Tbsp. soy sauce and continue stir-frying for 5 more minutes, or until the eggplant is soft and the white flesh is almost translucent. Add a little more water when the pan becomes too dry (up to 1/4 cup).
When the eggplant is soft (it will look really brown), add the rest of the garlic plus the red curry paste and brown sugar. Stir fry to incorporate.
Taste test the eggplant for salt.
Now add 3/4 of the fresh basil, stirring briefly to incorporate.
Take stir fry off the heat. Slide onto a serving platter and sprinkle the rest of the basil over top. Serve with/without rice.
Thai Stir-fried Eggplant
1/2 cooking onion
6 cloves garlic, minced
1-3 red chillies (including seeds), depending on how spicy you like it
1 Chinese (large, with dark purple skin) eggplant, or 2 (thinner, with light purple skin) Japanese eggplants
1/4 cup water for stir-frying
2-3 Tbsp. oil for stir-frying
roughly 1/2 cup (or more) fresh basil
2 Tbsp. soy sauce
RECIPE SAUCE:
1 Tbsp. fish sauce (or vegetarian fish sauce)
2 Tbsp. oyster sauce (or vegetarian oyster sauce)
1 tsp. brown sugar
1 tsp. cornstarch mixed with 2 Tbsp. water (mix until cornstarch is dissolved)
MY SAUCE: (I didn't want to just buy fish sauce for this recipe)
2 Tbsp. red curry paste
1 tsp brown sugar
(I didn't bother with cornstarch)
Chop the eggplant up into bite-size pieces. I cut mine into discs and cut them in half. (be sure to leave the peel on - this is where most of the nutrients are).
Place 2-3 Tbsp. oil to a wok or large frying pan over medium-high heat. Add the onion, half of the garlic, chilli, and eggplant. Reserve the rest of the garlic for later.
Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp. at a time) - enough to keep the ingredients frying nicely.
Add 2 Tbsp. soy sauce and continue stir-frying for 5 more minutes, or until the eggplant is soft and the white flesh is almost translucent. Add a little more water when the pan becomes too dry (up to 1/4 cup).
When the eggplant is soft (it will look really brown), add the rest of the garlic plus the red curry paste and brown sugar. Stir fry to incorporate.
Taste test the eggplant for salt.
Now add 3/4 of the fresh basil, stirring briefly to incorporate.
Take stir fry off the heat. Slide onto a serving platter and sprinkle the rest of the basil over top. Serve with/without rice.
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no subject
Date: 2009-08-12 11:58 am (UTC)I like how the title "Parsely, Sage, Rosemary and Thai" is a parody of the line from Scarborough Fair <3
no subject
Date: 2009-08-12 03:37 pm (UTC)no subject
Date: 2009-08-12 05:07 pm (UTC)Also, the Celtic Women version.
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Date: 2009-08-12 05:27 pm (UTC)Youtube international choir. That's pretty cool. I was WONDERING when people would get to using youtube as a collaborative tool like this.
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Date: 2009-08-12 07:30 pm (UTC)