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Side Dish
2 servings
20 minutes
10 minutes
Melissa’s Chefs
If items are on hand, this is a quick side dish for weeknight dinner.
1/4 cup chicken or vegetable 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 peeled garlic
2 teaspoons cooking oil
1 each Jalapeno Pepper, seeded and thinly sliced (see notes below)
1/2 organic yellow onion, small, cut into 1/2 inch cubes
1 Organic 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 350F 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.
