Braised Eggplant With Garlic and Basil

  

 

Ingredients

1/4 cup light soy sauce

 

1 tsp sugar

 

2 tsp chile bean sauce /  Miso paste+ Tabasco hot sauce

 

1 tsp cornstarch

 

3 tbsp vegetable or peanut oil

 

2 medium cloves garlic, minced (about 2 tsp)

 

1 pound Chinese eggplant (about 2 large), sliced into 1/2-inch disks (see notes)

 

1/4 tsp salt

 

1/4 cup fresh basil leaves (preferably Thai basil)

 

 

Directions

 

 Combine 1 1/2 cups water, soy sauce, sugar, and chile bean sauce in a small bowl and stir. Combine 1/4 cup water and cornstarch in a separate bowl. 

 

Heat oil over medium-high heat in a large fry pan or Dutch oven until shimmering. Add garlic and eggplant and sprinkle with salt. Cook, stirring occasionally, until lightly softened and fragrant, about 2 minutes. 

 

 Stir in the water, soy sauce, sugar and chili bean sauce mixture. Bring to a boil. Reduce heat to a gentle but consistent simmer and cook, uncovered, stirring or flipping eggplant occasionally, until eggplant slices are tender and liquid has reduced by about half, about 15 minutes. 

 

4. Stir the cornstarch and water mixture in its bowl to loosen it up. Stir it into the pan with the eggplant and allow it to thicken. Taste for seasoning, adding any extra salt, soy sauce, chili sauce, or sugar as desired. Remove from heat and stir in whole basil leaves. Serve immediately.

Notes

For best results, use thick slices of long, slender Asian eggplant varieties instead of chopped regular eggplant.

 

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