Stir Fried Eggplant with Thai Basil
Cook Time 15 minutes
100ml vegetable oil
1 large eggplant, peeled and cut into 3cm pieces
2 garlic cloves, chopped
1 small red chilli, finely chopped
1 tsp cornflour mixed with 2 tbs. water
2 sprigs of Thai basil, leaves picked
2 tbsp light soy sauce
1 tbsp apricot jam
1 tbsp Chinese black vinegar like Chinkiang
1 tsp sesame oil
Rice, to serve
For the sauce combine all the ingredients together.
Heat oil in the wok over a high heat and add the eggplant. Stir-fry for 2-3 minutes until lightly caramelised and beginning to soften. Now add the garlic and chilli and cook for a further minute before adding the sauce and coating eggplant. Add the cornflour and water mixture and toss again to coat and reduce until thick and glossy. Top with Thai basil and serve with rice.