Recipe: Braised Eggplant with Thai Spices

[Guest guest]

Serves 2

 

 

8 oz. eggplant

1 sm. onion

1 garlic clove

1/2" piece of ginger root

2 t sunflower oil

1-2 t red curry paste

1-2 T fresh lime juice

1 T dark brown sugar

1/2 t black bean sauce

salt

8 fresh basil leaves (Thai basil is best)

finely shredded lime rind, to garnish

 

Cube eggplant, slice onion, mince garlic, and chop ginger.

 

Heat oil in wok or lg. skillet over med. heat. Add onion, garlic, ginger, fry for 3 min.

 

Stir in curry paste and cook 1 min. Add eggplant cubes and fry 3 min. Stir in lime juice, sugar, black bean sauce, salt, 1 1/4 cup water and bring to boil, stirring often. Reduce heat, cover, simmer 15 min.

 

Remove lid and continue simmering until liquid is reduced and sauce is thick. Stir in basil, garnish, and serve.