There are two types of people in this world. One loves eggplant and will eat any dish passionately; the other does not like it. I fall in the previous category and thoroughly enjoy it in any form.
How can we serve this Spicy, Crispy Basil Thai Eggplant?
They are just lovely paired with noodles or rice. You will love them anyway. I like them like an appetizer—crispy, spicy, and fragrant with basil and garlic. I will insist that you try them.
Why will you love this dish?
This dish is quite simple and quick. Needs only a few basic pantry staples. Vegan and gluten-free. It can be used as an appetizer or main. It can be put together in a few minutes. Great for entertaining, it’s a crowd-pleaser. It’s a perfect recipe to taste vegan Thai flavors.
Ingredients Needed to make this dish?
Eggplants/Aubergine/Brinjal—This recipe will work with any juicy, soft eggplant with no seeds. To prepare this eggplant dish, we must rub eggplant cubes/slices with salt and wash them in water, which will remove the bitterness. I have used Japanese eggplant. Colored Peppers- You can use any colored pepper. Basil leaves, Thai chilies, Ginger, garlic. Dark Soy Sauce, Vegan oyster sauce, Red Pepper Flakes Optional) Brown sugar /maple syrup, cornstarch, oil, and water are also used.
How to Cook?
First, salt the eggplant cubes and drain the excess water to remove the bitterness. Second, coat them with seasoned all-purpose flour and cook them crisp. You can deep fry, air fry, or bake them. Prepare a lovely aromatic sauce with basil, Thai chili, and garlic. Toss the crispy eggplant in the sauce. Enjoy with rice or noodles or just like that.
You may want to check a few of my easy Thai recipes,
Vegan Thai Drunken Noodles(Pad Kee Mao) Spicy Thai Basil Tofu/Pad Krapow Vegan Thai Green Curry Thai Curry Udon Noodles Vegan Thai Basil Fried Rice
