Stir Fried Thai Eggplant With Cherry Tomatoes And Basil
Wash and chop off the stalk of the eggplants and cut them into half.
Toss the eggplants in 1 teaspoon of fish sauce and keep it aside.
Heat the oil in a wok, add the garlic, sliced ginger and chopped shallots and fry them on high heat till they turn brownish.
Add the eggplants and continue stir frying them on high heat till they changes color.
Lower the heat and add the sambal olek or chilli paste, give it a quick stir, add the vinegar, palm sugar and keep on frying till the eggplants charred and wilted and become tender.
Add the cherry tomatoes, toss well, check the seasonings, add the remaining fish sauce and cook for two -three minutes.
Lower the heat, cover and simer for 5 more minutes until the eggplants are tender but not mushy. Let it steam cook until it is ready to eat.
Stir in the basil leaves and serve hot with moong noodles