Eggplant stir-fry with Thai basil is a classic "HOT-FRY" (熱炒 RèChǎo) dish in Taiwan. This dish is savory, garlicky, aromatic, and super easy to make! Done in 10 minutes. Restaurants usually deep fry the eggplant to retain it's magical deep purple color, but there's another trick to retain the color without deep frying them first!
4Long Asian Eggplantscut into 1" sections, about 6 cups
4Clovesof garlicMinced
2Sprigs of spring onionschopped
2CThai Basil Leaves
2TBspOil
1TBspSugar
2TBspSoy Sauce
2Spicy Red Chili( Chopped, Optional)
SaltTo Taste
Instructions
Add 1tsp of salt and 2TBp of vinegar to a bowl with chopped eggplant and add enough water to cover the eggplants. Soak the chopped eggplants for 5mins, add a small plate on top to keep the eggplants in the water
Strain the eggplants
Heat 2TBsp oil in a pan on medium-high
Add the chopped eggplants (try to coat them evenly with oil)
Add 1TBsp sugar and the chopped garlic (and chili if using)
Once the sugar is gone, add 2TBsp soy sauce
Cook till the soy sauce is absorbed and eggplants are soft