Here I am again with an eggplant recipe. Actually, I’ve been wanting to post this recipe before I posted the Eggplant with Tofu recipe about two weeks ago, but I kept forgetting. This recipe was on my catering menu and it was one of the best sellers as well.
My husband and I love Thai food. We were first introduced to Thai food when we used to reside in Hawaii. When we relocated to the Washington D. C. area, we searched for a good and descent Thai restaurant. My husband wanted to try out this local Thai restaurant in downtown Manassas. He had his usual Pad Thai while I had the Eggplant with garlic bean sauce. They were delicious and we both enjoyed our meal. So, we dined there again and I had the same thing, but was very disappointed. It was watered down and it wasn’t as appetizing. They must have had a different cook that night. So, I made my own version and I’ve been making it ever since. My friends are crazy about this dish and have been wanting to get the recipe from me. So, here it is! 🙂
Prepare the ingredients.
- 2 long eggplants, cut slanted about a half inch
- 1 tablespoon olive oil
- 4 cloves of garlic, finely chopped
- 1 red baby sweet bell pepper, cut lengthwise
- 1/2 cup fresh Thai basil leaves
- 1/4 of large onion, sliced
- 1 1/2 tablespoons black bean garlic sauce mixed with 1/4 cup water.
- 1 chicken breast, cut in tiny pieces
- 1 tablespoon sweet chili sauce (optional)
- vegetable oil for frying
Heat vegetable oil in a deep pan over medium heat. Fry the eggplant just until soft or light brown. Do not overcook. Use a toothpick to prod the center of the eggplant to check when it’s done. Place the cooked eggplant on a plate lined with a paper towel to absorb any excess oil. Set aside.
Heat a skillet with a lid over medium heat and oil when hot. Add the garlic and cook until lightly brown about 3o seconds. Add the chicken and stir-fry for one minute.* Cover for one minute.
Turn heat to low. Add the onions, bell peppers, sweet chili sauce (if you want it spicy), and the garlic bean sauce mixture. Stir-fry until the sauce thickens a bit about 4 minutes.*
Add the cooked eggplant and Thai basil leaves. Stir carefully about 30 seconds. Turn off heat.
Serve warm over steamed white Jasmine rice.
*Note: Cooking may vary depending on the heat of your stove.
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