Holidays are nearly on top of us and I have no idea how this whole year zipped by. Although I am busy lovin’ winter, what with the sudden, global warming-induced 80° F weather and all that, I cannot help but miss the glorious summer we had. The summer filled with fresh produce, an abundant supply of sweet basil and trips to the farmer’s market that left me with a dilemma of what to buy and what to let go of… Sigh, what a beautiful season that was!
On the brighter side, I discovered the joys of one of the biggest farmer’s market in Atlanta right on time and although I am not going to be able to visit it often, I know that I can always find season-appropriate fresh produce there, if we can manage a two-hour car ride from this side of the country. And we have friends who visit Atlanta and the market regularly, so in case we ever feel too lazy to venture out, we can always request them to grab a few things for us… like we did last weekend.
Our friends brought back fresh Thai basil amongst other produce. I was so taken by the herb that I decided it was time to make it the star of the show! After a couple of, erm, episodes involving curries named after various colors in the recent past, I decided to wing it and use the Japanese eggplant I had in the refrigerator along with peppers and call it a dinner. I surprise myself sometimes! 😉
Thai Basil Eggplant
Two Japanese eggplants, cut into three inch pieces
One bunch Thai basil, julienned
One onion, sliced thin
Two sweet red bell peppers, julienned (you can use a combination of different colors also)
Half cup babycorn, cut into bite size pieces
Quarter cup coconut milk
Quarter cup water
One Tbsp minced garlic
One tsp red chili flakes
Quarter cup light soy sauce
Quarter cup mushroom-flavored oyster sauce
Quarter cup Hoisin sauce
Quarter cup chili sauce like Sriracha or Sambal Olek (I used a combination of both)
Half tsp pepper
Quarter cup canola or vegetable oil
Heat two Tbsps of oil in a pan. Sauté the eggplants over medium-high heat, stirring just a couple of times. Make sure the pan sizzles all the time, else the eggplant will mush. As you cook the eggplant, heat the rest of the oil in a wok or a bigger pan. Add the onion and garlic and cook on high heat. When slightly browned, add the peppers and turn the heat to medium. When the peppers soften slightly, mix in the sauces, chili flakes and half the basil. Let the sauce cook and bubble. When it is nearly absorbed, pour in the coconut milk and quarter cup water along with the babycorn. Now add the eggplant to the pan and gently stir. Garnish with the rest of the basil and eat up or I will!