First the eggplant is deep-fried to seal in juices, and then stir-fried in a flavorful sauce. The eggplants are double-cooked using a technique called oil-blanching. First they’re quickly deep-fried so they’re crisp on the outside and moist inside. Then they’re stir-fried with bell pepper and seasonings and finished with a spicy chile garlic sauce. If you can’t find Thai Basil, use regular basil.
- 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 leaves lightly packed
- 3/4 pound Asian eggplant
- 2 quarts cooking oil for deep frying
- 6 cloves peeled garlic
- 2 teaspoons cooking oil
- 1 Jalapeno chile (use red jalapeno chile) seeded and thinly sliced
- 1/2 Small onion cut into 1/2 inch cubes
- 1 Small organic green bell pepper cut into 1 inch diamond shaped pieces
- 1/2 cup Thai basil leaves lightly packed
- Combine the sauce ingredients in a bowl. Wash mint leaves and dry thoroughly. Roll-cut the eggplants.
- In a wok or 2-quart pan, heat oil for deep-frying to 375° F. Deep fry the eggplants and garlic until golden brown, about 2 minutes. Lift out with a slotted spoon and drain well on paper towels.
- Deep fry the mint leaves until crisp, about 30 seconds. Remove with a slotted spoon and drain well on paper towels.
- Place a wok over high heat until hot. Add 2 teaspoons of oil, swirling to coat the sides.
- Add the jalapeno, onion, and bell pepper; cook, stirring, until fragrant, about 30 seconds.
- Add eggplants, garlic, basil, and sauce. Reduce heat to medium and cook until eggplants are tender, 5-6 minutes. (Garnish with the deep-fried mint leaves).
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||1 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||9 g|