The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. The key to this recipe is speed: the vegetables need little more than a quick toss in wok. 3 medium-sized Chinese eggplants, halved and chopped into 1"-1.5" pieces, 1 large red bell pepper, sliced into thin strips, 1 large green bell pepper, sliced into thin strips, 1 medium onion, chopped into large pieces, a generous handful of fresh Thai basil leaves, roughly chopped, 4 tbsp mild-flavoured oil, like canola or sunflower; NOT olive, 2 tsp corn starch mixed with 4 tbsp cold water. Don't skip the basil . Falls far below the bar of epicurious. Thai Recipes Global Kitchen Kitchen Tips. Loved it! This Roasted Eggplant with Crispy Chickpeas is my kind of single-lady meal. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. The sweetness of the Japanese eggplants is a must. Mix fish sauce, soy, water and brown sugar; set aside. I have a favourite Siam Eggplant dish from a local Thai food place--and this pretty much replicated the exact flavours. Add 1 tbsp oil to wok. Toss in basil. Heat wok on medium-high heat. Want to save this recipe? Public Recipe Share. Share It! https://www.allrecipes.com/recipe/272572/thai-basil-eggplant Add onions, and fry for 3-4 minutes, or until soft and glossy. For this recipe, we took elements from Sicilian caponata—eggplant, tomatoes, herbs, and a vinegar bite—and married them with flavorful Thai ingredients. This crispy eggplant is marinated in lime juice and fish sauce and tossed with a healthy amount of fresh herbs. Mar 28, 2020 - For this recipe, we took elements from Sicilian caponata—eggplant, tomatoes, herbs, and a vinegar bite—and married them with flavorful Thai ingredients for a dish that delivers all of the five tastes and as many different textures. Followed recipe as written with two small exceptions. Sauce was watery and lacked depth of flavor. I had questions about just how flavorful this would be, but it was perfect. Heat remaining oil. When ready, the chili peppers puff up and turn from red to brown. 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Reviews Be the first to rate & review! https://www.allrecipes.com/recipe/272572/thai-basil-eggplant This recipe is sponsored by Stella . All About Ingredients ... Pan-fried Eggplant Salad with Tomatoes Pan-fried Eggplant Salad with Tomatoes. Share Recipe. Remove from wok. For best results, use to use firm, unblemished, pale purple Chinese eggplant; don't use a big round Mediterranean one, or the texture will be a bit off. I used a good handful and a half of thai basil. Used chicken broth instead of water in the sauce and added a good amount of lime juice to it as well which gave it the sweet salty and sour taste we love. Date Added: 12/29/2016 Source: www.cooksscience.com. Crispy Thai Eggplant Salad - Cook's Science. Add corn starch, cooking until the sauce becomes thick and coats the vegetables. Remove from wok. Adjust the balance of sweet, spicy and salty elements to your liking. 3 medium-sized Chinese eggplants, halved and chopped into 1"-1.5" pieces 3 Crisp the tofu Return the skillet to medium-high heat with 1 tbsp vegetable oil. a bit complicated but good! Eggplant that’s oven roasted until caramelized and tender, then piled high with a bright blue cheese arugula salad and crunchy chickpeas, this dinner-for-one recipe makes for an … It was fantastic--but you absolutely must use thin Japanese eggplants and not the large Italian ones. The shallots and garlic can go right in the center over the flame but keep the chili peppers on the farther side, they burn really fast. Method Prepping: Grill over stove or roast in a pan the shallots, garlic and dried whole peppers. 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