By Patricia Tanumihardja, Pickles and Tea
Thai Basil pork and eggplant
1 small globe eggplant, or 2 Asian eggplants (3/4 to 1 pound)
2 tablespoons canola oil
6 cloves garlic, minced
3 Asian shallots (or 1/2 small onion), cut into thin slices (1/2 cup)
1/2 pound ground pork
3 to 4 red Thai chilies, cut into rounds
2 tablespoons oyster sauce
2 tablespoons fish sauce
1 teaspoon soy sauce
1 teaspoon brown sugar
1-1/2 cups packed fresh Thai basil leaves
4 Thai-Style Fried Eggs
Freshly-ground black pepper (optional)
1. Cut the eggplant into quarters lengthwise then slice crosswise into wedges, no more than 1-inch thick. You’ll have about 2 cups. (If using Asian eggplant, halve lengthwise then slice crosswise into discs.)
2. Preheat a large wok or skillet over medium heat. Swirl in the oil and heat until the oil starts to shimmer. Stir in the garlic and shallots and cook until the garlic is golden and fragrant, about 30 seconds.
3. Raise the heat to high and stir-fry the eggplant until seared and sticky, about 3 minutes. Stir in the pork, breaking up clumps with the edge of your spatula. Stir and cook until the pork has just lost its blush, about 2 minutes.
4. Reduce the heat to medium and throw in the chilies. Add the oyster, fish, and soy sauces and sugar, and stir to coat the eggplant and pork evenly with the seasonings.
5. Add 1/4 cup water. Simmer for about 5 minutes until the eggplant and pork are fully cooked and the liquid has evaporated (the eggplant will be silky soft and rich brown in color).
6. Stir in the basil leaves and cook until they wilt, about 1 minute. Turn off the heat.
7. Scoop hot jasmine rice onto 4 individual plates followed by the pork and eggplant mixture. Top each plate with a fried egg and sprinkle with freshly-ground pepper.
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