Mustard Free Thai Basil Eggplant
Total time30 min
Prep time15 min
Cook time15 min
4.9(3)
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Learn more →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)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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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