Soy Basil Eggplant

INGREDIENTS

1 pound Chinese eggplants
1 teaspoon salt
1 teaspoon sugar
½ - ¼ cup oil
4 cloves garlic, minced
¼ cup low sodium soy sauce
2 teaspoons honey
¼ cup packed sliced Thai basil
extra Thai basil leaves and sesame seeds, for garnish if desired



DIRECTIONS

  1. Trim and slice eggplants crosswise into ½ inch thick disks. Season with salt and sugar and set over a colander to strain. Set aside for 15 minutes. Seasoning and draining eggplants helps draw out excess moisture and bitter flavors.

  2. In a large skillet over medium, heat ¼ cup oil. Place eggplant slices flat side down on the pan making sure to not overcrowd the pan. Fry each side for 3-4 minutes until golden. Remove eggplants from the pan onto a serving platter. Continue pan frying all the eggplants and adding oil in between batches if needed.

  3. In the same skillet, add another 1 tablespoon of oil if needed. Add the garlic and saute for 1 minute until fragrant. Add soy sauce and honey, saute for another minute and stir in the eggplant and basil leaves. Cook for another 2 minutes until the sauce has been absorbed into the eggplant. Pour eggplants out to a serving platter and garnish with extra Thai basil and sesame seeds.

quick tips

  • The Chinese eggplant is longer, thinner, softer in texture and more sweet than the American eggplant. If using the American eggplant, bake the slices brushed with oil for 20 minutes at 450°F before sauteing. 

  • Most eggplants’ deep purple color comes from a plant pigment called anthocyanin. 

  • Eggplants can be stored at room temperature for four days with good airflow. It lasts seven days in the fridge if wrapped in a paper towel and placed in an unsealed plastic bag.