Thailand is a magic place. And also the simplest things like these sauteed eggplants can surprise with and explsion of taste despite the simple ingredients it is made of.
These eggplants are perfect by themselves and when paired with grilled or baked fish (check into the website under the fish section some recipes and make your own pairings!).
Ready in 30 mins
2 garlic cloves in thin slices
4 cm fresh ginger root, grated
1 kg long eggplants
3 tbs fish sauce (or soy sauce)
20 grams fresh basil leaves
5 tbs vegetable oil
2 hot chilli peppers
Cut the eggplants (unpeeled) into big chunks (6/7 cm long 3/4 cm wide)
Slice the garlic cloves into thin slices, Heat the oil into a large pan and add the garlic and the grated ginger root. Fry for 3 minutes. Add the eggplants and a generous pinch of salt. Fry – high heat – for 12/15 minutes or until they become soft.
Add the fish sauce (or soy sauce) and the chilli peppers (sliced). And fry for further 3 or 4 minutes. Add the basil leaves and retain from fire after 1 minute.