Garden to table: Eggplant {Recipe}

Garden to table: eggplant

Eggplant harvest! Last spring I planted a variety pack of eggplant seeds and was really happy and surprised by the results. Eggplants of all different shapes and sizes started appearing. So fun! I had a few big harvests and as a result we've been eating eggplant with eggplant for weeks now. I tried making roasted eggplant, babaganoush, sweet and sour eggplant, but this Thai basil eggplant recipe is by far my favorite. I made a big batch for friends and the wok was practically licked clean!

Garden to table: eggplant

Thai Eggplant Basil Dinner

1 tablespoon vegetable oil
1 bunch Thai basil, leaves picked from the stem
1 tablespoon sugar
2 cloves garlic, chopped
2 tablespoons fish sauce
2 eggplants
2 chili peppers

Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.

Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil.

Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately.

Serve hot with rice.