Add the eggplant and soy sauce, and cook with the lid on for 10 minutes, stirring occasionally. Add the garlic and eggplant and sprinkle with the salt. Add 1 tablespoon soy sauce, 1 tablespoon vinegar, 2 tablespoons sugar, a little salt, a little pepper, a little light soy sauce, and cornstarch. The braised eggplant is fragrant from white wine and sake, and ever so slightly sweetened with honey. ⠀ Add the chili paste and continue cooking for another 5 minutes. ⠀ Turn off the heat, add the fresh basil… 1/4 cup fresh basil leaves (preferably Thai basil) Combine 1 1/2 cups water, soy sauce, sugar, and chili bean sauce in a small bowl and stir. Nov 26, 2016 - Softened chunks of Asian eggplant braised with garlic, chilies, soy sauce and finished with a flourish of fresh basil for a satisfying yet easy summer dish. A generous helping of fresh basil added at the last moment keeps its cheery color and gives the salad a springlike freshness. 3) Stir in the water, coconut aminos, honey and … In a small bowl, add onion, ginger and half of the garlic (separate the minced garlic into two parts). Combine 1/4 cup water and the cornstarch in a separate bowl. Add the garlic and eggplant and sprinkle with the salt. Cook, stirring occasionally, until lightly softened and fragrant, about 4 to 5 minutes. Heat the oil over a medium-high heat in a large fry pan or Dutch oven until shimmering.
2020 braised eggplant with basil