← Nouns Cooking · Thai

Ingredients

• 400 g long Asian aubergines (about 2), cut on an angle into 5 cm pieces
• 3 tbsp Vegetable oil
• 4 cloves Garlic, chopped
• 3 Bird's eye chilli, chopped
• 1 long red chilli, sliced
• 1 tbsp Thai fermented soybean paste (tao jiao)
• 1 tbsp Vegetarian stir-fry sauce (mushroom "oyster" sauce)
• 1 tsp light soy sauce
• 1 tsp Sugar
• 4 tbsp Water
• 1 handful Thai basil leaves

Method

1. Heat 2 tbsp oil in a wok over medium-high heat. Fry the aubergine for 4–5 min, turning, until the cut sides are golden and the flesh starts to soften. Tip it out.
2. Add the last 1 tbsp oil and fry the garlic and chillies for 30 seconds until fragrant.
3. Return the aubergine, add the soybean paste, vegetarian oyster sauce, soy sauce, sugar and water, and toss for 2–3 minutes until the aubergine is completely tender and glazed.
4. Turn off the heat, fold in the basil until it wilts, and serve with rice.

Tips

• For the classic meaty version, fry 150 g minced pork or chicken before the aubergine goes back in and swap the vegetarian sauce for oyster sauce and fish sauce.
• The sauces and soybean paste usually contain wheat.

Sources

Written in our own words after cross-checking these recipes:

ThaiTable Hungry in Thailand