Spicy Eggplants & Basil

Little Thai eggplants

On Friday we had a couple of pounds of Thai eggplants (round, slightly larger than a golf ball) that needed to be cooked. I decided I wanted to make a spicy eggplant dish to serve over rice.

I halved the eggplants and steamed them for about 10-15 minutes until they were soft (I do this so that they do not absorb oil/liquid when stir-fried).

I sauteed garlic, ginger, and red pepper flake in oil until they were aromatic. Then I added the softened eggplant, a couple of diced serrano peppers, soy sauce and fish sauce. I let that cook down until it all sort of became a squishy mess, removed it from heat, and then I tossed in a ton of fresh Thai basil. That’s it. It made for a tasty meal though the serranos were not as spicy as I thought, so it could have been spicier (sriracha or chili-garlic sauce helped at eating time).

What do you think?