Emulsifier Free Thai Basil Eggplant

Total time30 min

Prep time15 min

Cook time15 min

4.9

(3)

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Ingredients

4 servings

1.5 lbs chinese eggplant (about 3 medium), cut into 1-inch pieces
1 tsp kosher salt
3 tbsp neutral oil, divided (such as vegetable or canola oil)
4 cloves garlic, minced
2 thai red chilies, thinly sliced (or 1 serrano pepper)
1 cup fresh thai basil leaves, loosely packed

For the sauce

2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sugar
2 tbsp water

For serving

cooked jasmine rice, for serving (optional)

Instructions

1
Toss the eggplant pieces with the kosher salt in a large bowl and let stand for 10 minutes, then pat dry thoroughly with paper towels.
2
Whisk together the oyster sauce, soy sauce, fish sauce, sugar, and water in a small bowl until the sugar dissolves. Set aside.

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