For many cooks, the eggplant is a tricky and seldom-used ingredient, which is a shame really because it is packed full of anti-oxidants and other good stuff. The only time many people encounter eggplant in their lives is to toss one on the grill during the occasional barbecue. The problem is that eggplant is slightly bitter when eaten raw, and is bland when cooked on its own, unless smoked over a flame or paired with strong-tasting seasonings. This dish is a traditional Thai dish that pairs eggplant with a delicious red curry that brings out the subtle taste of eggplant. You can increase the amount of oil to make the eggplant creamier, and adjust the spice levels to your taste. The result is aromatic and flavorful, and is a fantastic way to use up those eggplants in the fridge.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Servings: 2
Ingredients:
2 medium-sized eggplants (cut into bitable size)
Basil, 0.5 cup
Peanut oil (or any other cooking oil)
Garlic, 1 tablespoon, sliced
Red chili pepper, 1 tablespoon, fresh, chopped
Red curry paste, 1.5 tablespoons
Brown sugar, 1 teaspoon
Rice vinegar, 2 tablespoons
Fish sauce, 1.5 tablespoons
Coconut milk, 3 tablespoons
Water, 0.5 cup
Green onion, 0.5 cup
Directions:
1. Heat 0.25 cup of peanut oil in a 10-inch skillet. When the oil is 70% heated (375F), add eggplant cubes and sauté for 3 minutes. Add basil (0.5 cup) and fry for another 2 minutes. Take out the eggplant, remove the excess oil and set it aside for later use.
2. Heat 2 tablespoons of peanut oil in a clean frying pan. When the oil is 60% heated (340 F), add garlic (1 tablespoon) and red chili pepper (1 tablespoon), and stir fry for 1 minute. Then add red curry paste (1.5 tablespoons) and cook another 1 ~2 minutes.
3. Add the fried eggplant into the pan, mix them with the paste and cook for 1-2 minutes.
4. Add brown sugar, vinegar, fish sauce, water and 2 tablespoons of coconut milk, stir gently with a spatula to mix the seasonings with the eggplant, and cook for 5 minutes.
5. Add 1 tablespoon of coconut milk and cook for 1 more minute.
6. Add green onion before serving.
Tips:
1. When frying eggplants, don’t add too much oil initially. At the beginning, the raw eggplant will absorb a lot of oil. However, once cooked, the eggplant will release some of the oil back into the pan.
2. This dish is sour and spicy. The spiciness comes from the red chili pepper and red curry paste; the sourness comes from the vinegar.
Opinions:
1. This dish has a relatively high fat content. Coconut oil provides saturated fatty acids, and peanut oil is rich in polyunsaturated and monounsaturated fatty acids. To achieve a balanced diet, please serve it with other low-fat dishes, and enjoy the dish in moderation.
2. This is not a vegan food since its seasoning sauce contains animal products.
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