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Thai Eggplant with Mint
By Melissa’s Corporate Chefs


1/4 cup Chicken Broth
2 tablespoons Oyster Flavored Sauce
1/2 teaspoon Chile Garlic Sauce
1/2 teaspoon Sesame Oil
1/2 cup Mint lightly packed
3/4 pound Thai Eggplant
6 cloves Organic Garlic peeled
2 teaspoons Cooking Oil
1 each Jalapeno Chile seeded and thinly sliced
1/2 Onion small cut into 1/2 inch cubes
1 Green bell pepper small cut into 1 inch diamond shaped pieces
1/2 cup Thai Basil
Cooking Oil for frying


Combine first four ingredients in a bowl for sauce.

Wash mint leaves and dry thoroughly.

Cut eggplants into ½ inch chunks.

In a wok or 2 quart pan, heat oil for deep frying to 350 degrees.

Deep fry eggplants and garlic until golden brown, about 2 minutes.

Lift out with a slotted spoon and drain well on paper towels.

Deep fry mint leaves until crisp, about 30 seconds.

Remove with a slotted spoon and drain well on paper towels.

Remove oil from wok.

Add 2 teaspoons fresh oil, swirling to coat sides.

Add chile, onion, bell pepper and cook, stirring until fragrant, about 30 seconds.

Add eggplant, garlic, basil and sauce.

Reduce heat to medium and cook until eggplants are tender, about 5-6 minutes.

Serve, topping with mint.