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Thai Eggplant with Jade Sauce
By Melissa’s Corporate Chefs

Thai Eggplant with Jade Sauce
By Melissa’s Corporate Chefs

Ingredients

1 1/2 pounds Thai Eggplant
1 1/2 - quarts Water
2 teaspoons Salt
Oil for deep frying
3 cloves Peeled Garlic sliced
1/4 cup Mint leaves
1/2 cup Chicken Stock
2 tablespoons Light Soy Sauce
1 tablespoon Dark Soy Sauce
1 1/2 teaspoons Sugar
1 1/2 teaspoons Mustard Powder
1 1/2 teaspoons Cornstarch dissolved in 1 tablespoon water

Directions

Cut the eggplant into 2 by 1½ inch strips.

Place the eggplants in a bowl.


Add the water and salt mix well.


Let stand for 15 minutes, drain.


Squeeze gently to remove the excess liquid.


In a wok, heat the oil for deep frying to 350 degree.


Deep fry the garlic until golden brown, about 30 seconds.


Remove and drain on paper towel.


Deep fry the mint leaves until glossy about 30 seconds.


Remove and drain on paper towels.


Bring a pot of water to a boil.


Add the eggplant and return to a boil.


Reduce the heat to low.


Cover and simmer until tender but still firm, about 15 minutes and then drain.


Place the fried garlic in a pan.


Add the sauce ingredients and bring to a boil over medium high heat.


Add the cornstarch mixture and cook, stirring, until the sauce boils and thickens.


To serve, place the eggplant on a serving platter.


Pour the sauce over all and garnish with the mint leaves.