If you were to name this dish for the ingredients, it might as well be ASEAN Eggplant. We have riffed off many recipes and restaurants to find our favorite flavor profile. I love how this variation isn’t as sweet as is usually served in Thai restaurants. If you want it even less sweet, use a couple of teaspoons sugar instead of a full tablespoon. Slide the ingredients any direction for the variation you prefer!
Fresh ingredients for Chinese eggplant with Thai Basil (plus Chinese broccoli for a different dish)
Chinese Eggplant with Thai Basil
- 2 Chinese eggplant, cut in 1/2 inch thick diagonal pieces
- 3 cloves minced garlic
- 2 scallions, chop white parts and slice green tops in 1 inch pieces (separated)
- 1 bunch Thai Basil (approx 1 cup packed leaves)
- 1 tablespoon Shaoxing wine (or dry Sherry)
- 1/2 tsp ground white pepper
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tsp sesame oil
- 1/4 cup chicken broth
Mix the pepper, sugar, fish and soy sauces, and sesame oil and set aside. In a separate bowl, mix chicken broth (if using Knox chicken bullion or similar) and set aside for the last step.
Now cut the eggplant, scallions, and wash and dry basil.
In a wok or large saute pan, heat a couple tablespoons of neutral cooking oil and add the eggplant. Turn a couple times, adding more oil if the pan dries, cooking for approximately 5 minutes.
Make a well and add the garlic and chopped scallion whites, cooking 30 seconds or so until fragrant. Next add the wine or Sherry, mixing well until absorbed/evaporated, scraping the bottom of the pan as you go. Toss in the basil and scallion greens until well combined.
Next comes the soy and fish sauce mixture. Stir continuously for a couple of minutes as the juices are sucked into the eggplant and sauce begins to reduce.
Chicken broth comes in last, mix well and cover to cook for a couple of minutes until fully absorbed.
Serve alongside any protein, or mix beef or chicken directly into the dish. If you go that route, marinate chicken in a tablespoon of soy and few dashes of fish sauce and coat with cornstarch. Cook the protein first and set aside, combining with the eggplant before adding the sauce.
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