Thai Spicy Eggplant Recipe (Pad Eggplant)

Ingredients

• 2 tablespoons oil
• 2 chilies (chopped)
• 3 cloves garlic (minced)
• 7 oz or 1 cup ground chicken
• 1 1/2 tablespoon oyster sauce
• 1 1/2 tablespoon soybean paste
• 1 teaspoon white sugar
• 1 teaspoon dark soy sauce
• 2 long eggplants (cut into bite-sized pieces)
• 1/2 cup Thai basil

Instructions

1. 1

   Slice the eggplants into bite-sized pieces and place them in a bowl filled with water.

2. 2

   Preheat a wok or skillet over medium heat, then add oil. Toss in the chilies and garlic, cooking until fragrant for approx 20 seconds.

3. 3

   Next, add the minced chicken to the wok or skillet and cook until it is fully cooked through.

4. 4

   Add sauces & seasonings (oyster sauce, dark soy sauce, soybean paste, and white sugar) and thoroughly mix.

5. 5

   Add the sliced eggplants into the pan and continue cooking until they reach your desired level of softness. You can cover the wok with a lid to help them soften. Remember to stir-fry occasionally to avoid burning.

6. 6

   Lastly, add Thai basil and toss it into the mix. Remove the pan from heat and serve immediately.