35 minutes
A savory and aromatic dish featuring crispy fried eggplant and tender mushrooms simmered in a flavorful soy-based sauce with Thai basil.
Long Chinese Or Japanese Eggplants, cut into manageable pieces
0 lb
tablespoons
teaspoons
Vegetable Oil, for frying
cups
Button Mushrooms, each cut into 2 or 3 pieces
0 oz
Fresh Ginger, cut into thin slices
0.25 inches
Garlic Clove, thinly sliced
each
tablespoons
Unsalted Stock
cups
teaspoons
Bell Pepper, sliced lengthwise into wide strips and cut at a diagonal into 1-inch diamonds
each
Thai Basil, loosely packed
cups
teaspoons
1. Soak Eggplants
Begin by cutting your eggplants into manageable pieces and soaking them in a large bowl filled with 3 cups of water and 1.5 tablespoons of kosher salt. Let the eggplants rest in this salted bath for 15 minutes. This crucial step helps reduce their inherent bitterness and prevents them from soaking up too much oil during frying. You'll know they’re ready when they are fully submerged and have softened slightly.
2. Prepare Starch Slurry
As the eggplants soak, prepare a starch slurry by mixing 1 teaspoon of potato starch with 1.5 tablespoons of cold water in a small bowl. Set this slurry aside; it will later be used to thicken the sauce.
3. Fry Eggplants
Once your eggplants have soaked, drain and pat them dry with a kitchen towel. Heat 0.25 cup of vegetable oil in a wok or large skillet over medium-high heat. Fry the eggplant pieces in batches until they turn a picturesque golden brown on both sides. Transfer them to a paper towel-lined plate to absorb any excess oil. This frying process not only gives the eggplants a delightful golden crust but also ensures their interiors are tender and flavorful.
4. Stir-fry Mushrooms, Ginger, and Garlic
In the same wok or skillet, add 2 tablespoons of vegetable oil and stir-fry the mushrooms, ginger slices, and garlic over medium heat for about 3 minutes. The aroma will be intoxicating as the ginger and garlic release their essences, while the mushrooms start to soften and soak up the flavors.
5. Simmer Ingredients
Now, return the fried eggplants to the wok. Pour in 2 tablespoons of soy sauce, 0.75 cup of unsalted stock or water, and sprinkle 1 teaspoon of sugar along with 0.25 teaspoon of salt. Add the sliced red bell pepper, stirring gently to combine. Cover the wok and let the mixture simmer for 3-4 minutes. This simmering allows the eggplant to absorb the savory broth and the bell pepper to soften slightly, creating a harmonious blend of textures and flavors.
6. Finish and Serve
Finish the dish by adding the fresh Thai basil leaves and the prepared starch slurry. Stir everything together until the sauce thickens, which should take about a minute, then drizzle with 0.5 teaspoon of toasted sesame oil for a final burst of flavor. Serve immediately, savoring each bite of this aromatic and hearty clay pot delight.
Change up the spices and herbs to match different cuisines. For example: . Italian
The type of mushroom you use can significantly alter the flavor profile. If you typically use button mushrooms, consider switching to shiitake for an earthier taste, oyster mushrooms for a more delicate texture, or porcini for a deeper, woodsy flavor.
Replace mushrooms with diced tofu, tempeh, chicken, or beef for a protein-rich variant. If using animal protein, consider browning the meat before adding it to the pot to develop flavor.
If your clay pot delight includes a tomato-based sauce, consider using a coconut milk base for a creamy, Southeast Asian-inspired version, or a light vegetable broth for a soupier, more comforting dish.
Instead of using a neutral oil, you could infuse your cooking oil with garlic, herbs like rosemary or thyme, or even chili to impart a subtle background note that complements the main ingredients.
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