Savory Asian Eggplant with Basil: A Quick Delight

Here’s a dish that combines tender eggplants with aromatic basil, bringing vibrant flavors to your table. This recipe offers a quick cooking process for busy weeknights without compromising taste.

Why This Recipe Works

• Quick to prepare and cook—perfect for busy schedules.
• Uses fresh basil for an aromatic touch.
• The savory sauce enhances the natural sweetness of the eggplant.

Ingredients

• 2 medium Asian eggplants, cut into 1/2-inch rounds
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/4 cup water
• 1 cup fresh basil leaves
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Equipment Needed

• Large skillet
• Cutting board
• Chef’s knife
• Mixing spoon

Instructions

Step 1: Prepare the Eggplants

Begin by washing the eggplants thoroughly under cold water. Then, using a sharp chef’s knife, cut them into 1/2-inch rounds. The rounds should be uniform in size to ensure even cooking. Pat them dry with a paper towel to remove excess moisture. This helps the eggplants cook better and absorb flavors well. Set them aside once done.

Step 2: Sauté the Garlic

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Avoid browning the garlic too much, as it may become bitter. Stir continuously to ensure all garlic bits are evenly sautéed. If you want extra flavor, add a sprinkle of red chili flakes at this stage.

Step 3: Cook the Eggplants

Transfer the prepared eggplant rounds to the skillet. Make sure they are in a single layer for even cooking. Sauté them for about 5-7 minutes, turning occasionally, until the eggplants begin to soften and brown. You might need to adjust the heat to prevent sticking. Tip: Adding a small splash of water can help prevent the eggplants from sticking to the pan.

Step 4: Create the Sauce

While the eggplants cook, mix soy sauce, oyster sauce, sugar, and 1/4 cup of water in a small bowl. Stir well until the sugar is dissolved. Pour this sauce over the eggplants and bring the skillet contents to a gentle simmer to blend the flavors together. Ensure each eggplant piece gets adequately coated with the sauce.

Step 5: Thicken and Add Basil

Once the sauce begins to simmer, pour in the cornstarch slurry. Stir gently and continuously until the sauce thickens to your desired consistency. If it thickens too quickly, add a little more water. Now, add the fresh basil leaves, stirring until they are wilted but still vibrant. Taste and adjust the seasoning as necessary before serving.

Tips and Tricks

• Choose firm eggplants for best results; softer ones tend to absorb too much oil.
• If you prefer a smokier taste, grill the eggplant rounds before adding them to the skillet.
• For a spicier dish, incorporate a sliced chili pepper when adding the garlic.

Recipe Variations

• Substitute Thai basil for an authentic flavor twist.
• Add sliced bell peppers for extra crunch.
• Include tofu or chicken slices for added protein.
• Use tamari instead of soy sauce for a gluten-free version.

Frequently Asked Questions

Can I use regular eggplants instead of Asian eggplants? Yes, you can use regular eggplants. Ensure to cut them into smaller pieces and increase the cooking time slightly, as regular eggplants might be firmer.

What if I don’t have oyster sauce? You can substitute it with a bit more soy sauce and add a teaspoon of hoisin sauce for a similar flavor profile.

How do I store leftovers? Place leftovers in an airtight container, and refrigerate for up to three days. Reheat gently in a skillet, adding a splash of water to refresh the sauce.

Summary

This Asian eggplant and basil recipe is a simple yet delicious dish. It’s quick to prepare, full of flavor, and versatile for various dietary preferences. Perfect for a delightful weeknight meal.