Do you cook eggplant with the skin on or off?

The skin on eggplants is edible. However, some eggplants, like globe, American, and Italian eggplants, have thicker skin. It’s ok to trim the skin off, especially in the older eggplants where the skin tends to be tougher.

How do I prepare eggplant for cooking?

There are many ways to prepare eggplants, depending on what you make. If grilling, baking, broiling, or air frying. Cut the eggplants in half, then lightly sprinkle with salt and brush a light coat of oil on both sides to help prevent it from sticking to the grill or pan.

Why do you soak eggplant before cooking?

Soaking the eggplants in salt and a dash of lemon or lime juice before cooking does two things. One, it prevents the eggplants from oxidation, a form of plant rust that makes particular fruit and vegetables brown once cut and exposed to oxygen. Two, it helps absorb some bitterness off the eggplants once cooked.

Eggplant Stir fry with Thai Basil and Chicken

Name: Eggplant Stir fry with Thai Basil and Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 4- 5 tablespoons oil; 2 tablespoons garlic, diced small; 1-6 chilis, diced small (used as preferred for your heat level); 14-16 ounces (around 1 pound) chicken breast or thigh, thinly sliced; 14-16 ounces eggplants (about 2 medium Chinese or Japanese eggplants or 1 large globe eggplant) are sliced into 1x3 inch pieces.; 1 small onion, sliced long and thin. Purple, white, or sweet onions will work.; 1 cup bell peppers, bite-sized pieces. Use Serranos, Jalapeños, or any spicy peppers for extra heat!; 1 cup of pea pods or any of your favorite veggies.; 1/3 cup water or lightly salted stock. Use as needed if the pan is too hot and the ingredients get too dry.; 2 tablespoons soybean paste; 2 1/2 tablespoons Thai oyster sauce; 1 tablespoon Thai light soy sauce; 2 teaspoons rice wine vinegar; 1 tablespoon sugar. Add more as needed at the end.; 1 1/2 cups Thai basil leaves

Description

Enjoy this easy and delicious eggplant stir fry with Thai basil and chicken with full flavors and silky textures in one dish. This spicy eggplant dish can be put together in 30 minutes or less. Perfect for a weeknight dinner!

Ingredients

Scale

4- 5 tablespoons oil
2 tablespoons garlic, diced small
1-6 chilis, diced small (used as preferred for your heat level)
14-16 ounces (around 1 pound) chicken breast or thigh, thinly sliced
14-16 ounces eggplants (about 2 medium Chinese or Japanese eggplants or 1 large globe eggplant) are sliced into 1x3 inch pieces.
1 small onion, sliced long and thin. Purple, white, or sweet onions will work.
1 cup bell peppers, bite-sized pieces. Use Serranos, Jalapeños, or any spicy peppers for extra heat!
1 cup of pea pods or any of your favorite veggies.
1/3 cup water or lightly salted stock. Use as needed if the pan is too hot and the ingredients get too dry.
2 tablespoons soybean paste
2 1/2 tablespoons Thai oyster sauce
1 tablespoon Thai light soy sauce
2 teaspoons rice wine vinegar
1 tablespoon sugar. Add more as needed at the end.
1 1/2 cups Thai basil leaves

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Instructions

Step 1. Cut the eggplants into 1x3-inch pieces. Soak them in a bowl of water with 1 tablespoon of salt and a squeeze of lemon or lime juice to stop them from browning. Set aside while you make the sauce.

Step 2. In a small bowl, mix oyster sauce, soy sauce, soybean paste, rice wine vinegar, and sugar. Set this aside for later.

Step 3. Heat 2 tablespoons of oil over medium-high heat in a wok or large frying pan. Cook the chicken for about 5-6 minutes until lightly browned. If it gets too dry, add 2-3 tablespoons of water. Once cooked, take it out and set aside.

Step 4. Add 2 more tablespoons of oil to the pan. Drain the eggplants and pat them dry. Add them to the hot oil and cook for 7-8 minutes, turning them until they are soft and a little brown. Add up to 1/4 cup of water to help them cook faster. Once done, remove and set aside.

It's okay if some of the purple color turns brown. That's a good sign!

Step 5. Heat 1 tablespoon of oil, then add minced garlic and chilies. Fry for 20-30 seconds until it smells good. Add onions and peppers (feel free to use your favorite veggies). Save the basil for later. Cook for another 3-4 minutes.

Step 6. Put the chicken and eggplants back in the pan. Add the sauce, stir well, and cook for 2 more minutes. Adjust the taste with soy sauce, sugar, or a little vinegar. If you want it spicier, add more chilies!

Step 7. Finally, add fresh basil leaves, turn off the heat, and serve with jasmine or brown rice. You can sprinkle sesame seeds and more basil on top. Sprinkle dry chili flakes or more chopped-up fresh Thai chilies for extra heat. Enjoy!

Notes

If needed, you can add up to 1/2 cup of water while cooking chicken and eggplants. Different pans cook differently, so remember to adjust the seasoning if you add more water.
Soak the eggplants in cold, slightly salted, water for 15-20 minutes. This helps remove bitterness and keeps their purple color when cooked.
To save time, you can also bake or air fry the eggplants. Just drizzle 2-3 tablespoons of oil on them before cooking.
A non-stick pan or wok works best for this recipe, but use your largest frying pan if you can.

Prep Time: 20
Cook Time: 20
Category: Stir Fries
Method: Stir frying
Cuisine: Thai