Thai Eggplant Recipe

Ingredients

• 1 pound Thai eggplants, cut into wedges
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 Thai chilies, sliced
• 1/4 cup soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro, chopped
• 2 green onions, sliced
• 1/4 cup roasted peanuts, chopped

Instructions

1. Heat vegetable oil in a large wok or skillet over medium-high heat
2. Add Thai eggplant wedges and cook for 8-10 minutes until golden brown and tender
3. Remove eggplant from pan and set aside
4. In the same pan, add garlic, ginger, and Thai chilies
5. Stir-fry for 1-2 minutes until fragrant
6. In a small bowl, whisk together soy sauce, fish sauce, brown sugar, rice vinegar, and lime juice
7. Return eggplant to the pan and pour sauce over it
8. Toss everything together and cook for 2-3 minutes until sauce thickens
9. Remove from heat and stir in fresh basil, cilantro, and green onions
10. Garnish with chopped peanuts before serving