Suddenly Ravenous – Veronica’s Basil Eggplant
If there ever was a go to vegetable, it would definitely be the eggplant for me. From its gorgeous, glossy royal purple skin to its spongy interior that just begs me to season it to my liking. Luckily, living in Canada means that I can get my hands on them at anytime.
I do enjoy all varieties of eggplant but I am partial to Chinese long variety of eggplant and is often found in my fridge. When picking them out in the store, look for ones that are free of blemishes, bruises and brown spots. Look for ones with green stems, as they will be fresher.
For this recipe you will need:
• 2 tablespoons olive oil
• 3 cloves of garlic, minced
• 2 chilli peppers, sliced length wise in quarters
• ¼ cup Oyster sauce
• 1 tablespoon sugar
• ¼ teaspoon salt (or to taste)
• 1 bunch thai basil leaves, pick them off the stems
• 1 cup water
o1. Slice the eggplants into irregular chunks by turning it 45 degrees, this enables easy turning in the wok.
o4. Toss in the cut up eggplant and stir.
o5. Add in the water and cover the wok. After 7 minutes or so give the eggplant a stir.
o6. Eggplant is done when it has turned translucent. If needed add more water and return lid to wok for another few minutes.
o7. Once eggplant is cooked, add in the oyster sauce mixture, toss until completely covered.