Basil-Infused Clay Pot Eggplant

1. Prepare the Eggplants

Cut the eggplants lengthwise into 3-inch sections, then slice into ¾-inch wedges. In a large bowl, combine 3 cups of water with 1.5 tablespoons of kosher salt, whisking until the salt is dissolved. Submerge the eggplant wedges in this brine for about 15 minutes. After soaking, squeeze the eggplants dry with your hands and set them aside.

2. Prepare Starch Slurry

Mix 1 teaspoon of potato starch with 1.5 tablespoons of cold water. Set this mixture aside; you'll need it later to thicken the sauce.

3. Fry the Eggplants

Heat 0.25 cup of vegetable oil in a wok or large skillet over medium-high heat. Fry the eggplant wedges in batches until they are golden brown on all sides, about 3-4 minutes per batch. Remove the eggplants and drain them on paper towels.

4. Stir-Fry Mushrooms, Ginger, and Garlic

In the same wok or a clay pot, heat 2 tablespoons of vegetable oil over medium heat. Add the mushrooms and stir-fry them until their edges start to brown, about 3 minutes. Then, add the ginger slices and garlic, cooking until their aroma fills the kitchen.

5. Simmer with Sauce

Return the fried eggplant to the wok or clay pot, then add 2 tablespoons of soy sauce, 0.75 cup of unsalted stock, 1 teaspoon of sugar, and 0.25 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 3 to 4 minutes.

6. Add Basil and Thicken Sauce

Uncover the pot and taste the sauce, adjusting the seasoning if needed. Add most of the Thai basil leaves and the potato starch slurry, stirring well. Cook for about another minute until the sauce has thickened to your liking.

7. Finish and Serve

Stir in 0.5 teaspoon of toasted sesame oil for a final layer of flavor. Garnish with the remaining Thai basil leaves and serve immediately.