best thai eggplant recipe

Preheat your oven to 425. Cook the peppers and onion: Heat 1 tablespoon vegetable oil, add the peppers and onion, and sauté until soft. Stir to coat. 1) Fry the garlic and chili in a little oil for about 30 seconds, then add the cut eggplant and coat in the oil. Add eggplants to the fragrant garlic oil. Discover recipes that are nutritious creative and delicious. Roast until the eggplant is tender, about 20 minutes. Instructions. Marinate the pork for 15 minutes. Mediterranean Vegan Eggplant Roll Ups great www.yummly.com. Bring to a simmer over medium heat. Recipe: Try our Pappa al Pomodoro with Grilled Eggplant. Add the eggplant and let it get brown and blistered. Heat oil in a frying pan over medium heat. Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Once the oil is hot, add in onions, garlic and peppers. Deep-fry the eggplants with oil in moderate heat until the flesh starts to turn color. Allow to cook for 3-4 more minutes and then pour in the coconut milk. Chop your garlic, chilis, Thai basil, and get other ingredients in place while the eggplant soaks. Photo: Rob Shaw. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. new www.allrecipes.com. Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. 23 of 26. 21 / 43. Credit: Photo: Erin Kunkel. Add a bunch of fresh basil leaves. Heat 1 tablespoon of the oil in a large sauté pan or wok over medium heat and add the eggplant. Heat a pan or wok over high or medium high. 12 of 27 10-Minute Thai Cucumber Salad The Spruce. Whisk in curry paste until well blended. You'll lose some of the char, but the dish will still be delicious. salt, thai green curry paste, eggplant, red bell pepper, vegetable oil spray and 10 more Thai Eggplant Mushroom Curry Cooking with Plants eggplant, lemon grass, coconut milk, kaffir lime leaf, red curry paste and 11 more In a small bowl, mix the sauce ingredients and add to the pan, stirring well. Add the eggplant back in: Add the fried eggplant and stir through. Stir to coat. 2 garlic cloves, minced. Add green curry paste and cook it for about 20-30 seconds until a sweet fragrance arises. Serve immediately with cooked jasmine rice. Let the slices steam after cooking so the flesh becomes even more tender. Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. 6. Add oil, peppers and garlic. Wipe the pan clean, then add the sesame oil over low heat. The Best Gluten Free Thai Chicken Curry Recipes on Yummly Thai Chicken Curry Noodles Thai Chicken Curry Veggie Stir Fry Thai Chicken Curry. Shane Delia's poached chicken salad with harissa, eggplant, spring onion and tahini. Ingredients. 4- To the same pan now add 2 tablespoons oil and stir in the sliced eggplant. Slice the eggplant into ¾-inch thick round slices and lay out on a half sheet pan, leaving some space between each slice. Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. Add some water and cook the eggplant until it is soft. Stir together and fry until it gets sticky, then add . Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Add garlic and sesame seeds and cook, tossing, until very fragrant, about . Stir-fry for 30 seconds, and add the chicken and eggplant. Add the minced garlic and continue to cook for 1-2 minutes more. In a large braiser, heat ¼ cup extra virgin olive oil over medium-high until shimmering but not smoking. When heated add your onion, whole dried red chilies, fresh green chilies, curry leaves and cook for 2-3 minutes. Toss and serve cold as a salad. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. To make this irresistible Italian sandwich, you'll start by roasting the eggplant slices until they're melt-in-your-mouth tender. Try them tossed into curries and stir fries or slide onto . Drizzle with a splash of balsamic and a dash of sesame oil. Light, fragrant and flavourful, this Thai grilled eggplant salad recipe makes a delightful dish of smoky pieces of creamy eggplant with sweet red shallots, aromatic mint, the umami of fish sauce, a sublime soft-boiled egg, and a kick of chilli.It's easily another of our best eggplant recipes. View All. It's a dinky little eggplant, man, and if you lop off the top and quarter them, they make a great ingredient in many dishes. 1/2 tablespoon vegetable oil. Slice the eggplant into ¾-inch thick round slices and lay out on a half sheet pan, leaving some space between each slice. Directions: Heat your wok on high heat and add 2Tbs of canola oil. Add the eggplant back in: Add the fried eggplant and stir through. Transfer half of the sauce to a small bowl; stir in green onion and set aside to serve as the dip. Add the shallots and garlic, the spices, and then the cans! 3 teaspoons brown sugar. Once hot, add the sliced peppers and onion and cook for 1 to 2 minute on high heat, they should remain crunchy. oil in same skillet. 27 of 38. Add coconut milk, and stir until well-mixed. These recipes have successfully taught millions of westerners, expatriates and Thai students abroad how to cook Thai food so that it tastes like food from home. Stir remaining 1 1/2 cans coconut milk, dark brown sugar, tamari, rice vinegar, and salt into the saucepan. Thai Grilled Eggplant Salad Recipe with Red Shallots, Fragrant Mint and Soft-Boiled Eggs. To the large bowl, add garlic. Place the oil into the bottom of a cast iron skillet, tilting to coat. Sprinkle the sliced shallots over the top, then cover with the foil and bake for an additional 10 minutes. Add the sweet pepper chunks, Cook & stir for about 60 seconds, constantly stirring the wok. Remove from heat and add the Thai basil and remaining chilies. Combine the ground pork with the salt, pepper, and cornstarch. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. In a large ovenpoof skillet over medium-high heat, add all of the marinade ingredients. An electrifying edible ornamental and scrumptious traditional Thai variety. Stir fry for a few minutes (about 5 minutes) until the sides are golden brown and the center is tender. Step 2: Sauté the vegetables. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes. Most commonly purple, the spongy, absorbent fruit is used in several cuisines.Typically used as a vegetable in cooking, it is a berry by botanical definition. Contains: Stir in water and cover. Add a little amount of water, turn the heat down to low-medium, cover, and let the eggplant cook. Add the eggplant and cover with foil. Victor Liong's grilled eggplant with sesame, cumin and chilli. Meanwhile, combine the fish sauce, lime juice . Next, add the green portion of the scallions. Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Thai Chicken Bowl with Green Beans, Eggplant and Coconut Rice Williams Sonoma - Taste. Photo: Adam Gibson. 1 red chili, fresh, minced, or 1/4 teaspoon or more crushed chili flakes, to taste. Step 2 Uncover and stir in soy sauce, sugar, and salt. What is a Thai eggplant? In a large skillet, heat oil over medium heat. Keep the lid close until the eggplant is cooked. Cut each half into two (again in the center lengthwise). The eggplant is then joined by sliced tomato, fresh basil leaves, mozzarella, and marinara sauce, and the whole thing is sandwiched between two slices of crispy ciabatta bread. Add the sauce, and cook until the sauce is boiling. Ingredients. Now, add the lemongrass, lime leaves, fish sauce, brown sugar, and some more coconut milk and wait for it to boil. Step 3: Lay the slices flat and cut each slice into 1-inch-thick strips. Add the garlic and ginger, and cook, stirring, until fragrant, about 20 seconds. This dish uses my Green Curry Sauce recipe. Add the fish sauce, sugar, Thai thin soy sauce, dark soy sauce, sesame oil, and white pepper, and stir until everything is combined—about 1 minute. View Recipe: Grilled Baba Ghanoush. Grilled Baba Ghanoush. 1 red chili, fresh, minced, or 1/4 teaspoon or more crushed chili flakes, to taste. Cut eggplant into evenly-sized, approx. Cut into irregular shapes but same sizes. Heat the oil in a large pot or pan and add the eggplant. Add the mushrooms. Uncover, and stir in the basil leaves. Directions. Add 1/4 cup of water and boil for about 5 minutes or until the eggplant is soft. Sprinkle 1 teaspoon kosher salt and ¼ teaspoon turmeric powder on the eggplants. Heat the oil in a large saucepan. Preheat oven to the medium broil setting. You can use a spoon or put everything into a container, cover and shake the container to mix everything. Preheat oven to the medium broil setting. Bring to a simmer, add potatoes, eggplant, and cherry tomatoes, and cook, stirring occasionally, until eggplant is tender, 5 to 7 minutes. If you see a ball of dark seeds in the center, which indicates a ripe eggplant, remove and discard them. Brush both sides with oil, do not salt, and broil for 4 to 5 minutes per side, watching carefully, or until each side is golden brown. Step 2: Stand it up and carefully cut it into 1-inch thick slices. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Mix chicken and veggies together. Photo: Alicia Taylor. garlic cloves, asian eggplant, coconut milk, sesame oil, jasmine rice and 15 more. 20 / 43. To a large bowl, add chili sauce, fish sauce, Sriracha, and lime zest; mix well. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Stir in the fish sauce and brown sugar. Try thi. Wash them to remove any seeds left. Optionally add some of the green onions. In a large-ish (about 2 quart) pot, heat oil, then stir in the curry paste and fry until fragrant. Remove the cooked eggplant from the skillet. Coat the eggplants with eggwhite, followed by the potato starch. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water . Pappa al Pomodoro with Grilled Eggplant. Return the eggplant to the pan. Solanum melongena is grown worldwide for its edible fruit.. Remove the seeds using a spoon. eggplants, olive oil, salt, pepper, cauliflower,. Deep-fry the eggplants with oil in moderate heat until the flesh starts to turn color. Stir the eggplant pieces every few minutes. While each of these Thai recipes originated from our families, the Bankgok . Add coconut milk to this curry and cook it for about 2-3 minutes. 7. Cook until slightly soft and brown on the edges, about 5 to 7 minutes. Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Remove and drain on a kitchen towel. 3 tablespoons hoisin sauce. Cut horizontally making 2 to 3 inch pieces. Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt. Add the tomatoes, garlic, jalapeño and basil; stir well. Once the eggplant has drained for about fifteen minutes, heat some oil in a pan and let it get screamin' hot. Heat wok over med-high heat. Return the eggplant to the pan. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes. Allow to cook for 3-4 more minutes and then pour in the coconut milk. Drain the eggplant of salt water, which will be a little brown. Young, unripe Thai eggplants with whitish . Drain and dry thoroughly with a kitchen towel. Add eggplant, onion, and bell pepper, stirring well with a rubber spatula to prevent breaking of tender eggplant during cooking. Transfer coated eggplant to a wire rack and allow the coating to set 20 minutes. Whisk all the ingredients for the sauce into a bowl and set aside. An extra sweet, mini eggplant that is shaped like a little finger, hence the name! Instructions. Cook & stir for about 20-30 seconds. Remove the seeds using a spoon. Place a 14-inch skillet (or wok) over medium-high heat. Vicky Wasik. Drain and dry thoroughly with a kitchen towel. Stir. 2) Add the sugar, soy sauce, oyster sauce, and onion. Serve with toasted pita, slices cucumber, or fennel. Cook until garlic becomes lightly browned, 1-2 minutes. Sauté for 1 minute, then add the peppers and garlic. 5- Turn heat to medium and cook stirring often until the eggplants are done. Add the coconut oil and let it melt. Preheat the oven to 350°F. Add chicken broth and coconut milk, mix to dissolve paste. Step 3. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Set the eggplant aside. Heat remaining 1 Tbsp. Place in large bowl, toss with oil, salt and pepper. The mini fruit can be used whole. Stir in water and cover. Add the eggplants and bell pepper and sauté until the eggplant has begun to soften all around, about 2 to 3 minutes. That makes them easier to turn and keeps them from sticking to the pan. Turn the fan on, add the dried chilis and stir one minute. Instructions. Add eggplants to the fragrant garlic oil. Instructions. Heat 1/2 inch oil in a heavy bottom, skillet with straight sides 2 inches tall, to 375degrees. Directions. Add the garlic, ginger, and curry paste and cook until aromatic, another 1 minute. Scoop out Thai Panang curry paste ( or Thai red curry paste) to empty side of pan. Add the minced garlic and continue to cook for 1-2 minutes more. Mix Thai eggplant pieces with curry powder, turmeric powder, 1/2tsp salt, and Maldive fish flakes (don't worry if you don't have this ingredient). Check out more than 1430 gluten-free recipes with helpful reviews from home cooks like you. In a 2-quart saucepan, combine the coconut cream, coconut oil and curry paste over medium-high heat and stir until the . Add the eggplant. After 2 minutes, add the button mushrooms and continue . Step 2: Prep the eggplant. The Leftovers Dish: Add some chopped tomato, cucumber, and additional freshly sliced basil. Add the tomato, garlic and ginger and cook over moderate heat, stirring, for 3 minutes. Continue cooking it for a minute more. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Analiese Gregory's flatbread with miso eggplant and urchin. Eggplant (US, Canada, Australia), aubergine (UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. 2 garlic cloves, minced. Bring to a boil and cook until reduced by half. Take the extra few minutes to make the curry sauce from scratch . Chop eggplants lengthwise into half in the center. Cut the eggplant into wedges, quarters or halves or leave them whole. 19 / 43. Add the bell pepper and snow peas, continuing to cook until the veggies are brightly colored, about 3 more minutes. 15 minutes is all you need for a great vegetable side! Working in 2 batches and adding 2 tablespoons oil between batches, cook eggplant until golden brown, 2-3 minutes per side . Again gather chicken veggie mix to one side of the pan. Step 4: Line up the strips evenly and cut them into 1-inch cubes. Sautéed . Add the Thai basil leaves, red chili, soy sauce, Maggi sauce, oyster sauce and fish sauce then toss to combine, about 1 minute. Don't breath in the fumes!! This will caramelize the outside and add a nice flavor to the vegetable. Eggplant and Yogurt Spread (Borani-E Bâdenjân) This silky Iranian dip draws its lusciousness from both creamy yogurt and grilled eggplant, which turns soft and supple as it cooks. 7 of 44. Pour 1 cup water into a frying pan on medium heat and wait for it to simmer. Cut the eggplant crosswise into 1/2-inch thick rounds (1-inch cubes, if you're using regular . Grilling the eggplant adds a charred note to this classic Middle Eastern dip. Pappa al Pomodoro with Grilled Eggplant. Add the chicken, eggplant, and whole lime leaves and continue to simmer, adjusting the heat as necessary. In a large pan over medium high heat, add 1 tablespoon peanut oil and eggplant. Bring to a simmer over medium-high heat. When in doubt, you can always count on this easy Miso Glazed Eggplant recipe. Next, add the Shaoxing wine, and stir everything together. It's a dinky little eggplant, man, and if you lop off the top and quarter them, they make a great ingredient in many dishes. Remove from heat. What is a Thai eggplant? Transfer curry to a large serving bowl or divide between individual bowls and top with fried shallots. 7. Mix the salt and vinegar with the eggplant and let it sits for 15 minutes. Place the eggplant pieces in a bowl of water with a squeeze of lemon juice. Add the eggplant and mushrooms and cook for 5 . juice of half of a lime. Try thi. 1-2 hours. Add the coconut oil. Wash them to remove any seeds left. Transfer to paper towel-lined baking sheet. The 2-3" fruits of this adorable little edible ornamental arestriped in mint and forest green tones, and they drip in abundance on tidy plants. Peel back the leaf-like parts of the stem that cling to the top of the eggplant and slice off the top just underneath the stem. In a large non-stick pan or stainless steel pan, heat 2 or 3 Tbsp of cooking oil on medium heat. Once the oil is hot, add in onions, garlic and peppers. Add the curry and cook, stirring, until fragrant, about 2 minutes. 1 eggplant, small or the equivalent of 2 cups stacked slices. Sauté another 2-3 minutes. These Thai recipes are written for you to know how to cook the Thai food that Thais eat in Thailand every day. Place the eggplant in the skillet and cook over medium-high heat until it starts to brown; about 3 minutes. If you prefer not to grill or char on the burner of your stovetop, you can halve the eggplant lengthwise; place, skin side up, on a foil-lined baking sheet; and bake at 450°F for 30 to 45 minutes or until very tender. Cook & stir for about 30-45 seconds to release the aromatics. Allow to cook for 3-4 minutes and then add in your eggplant, salt, and curry paste. Allow to cook for 3-4 minutes and then add in your eggplant, salt, and curry paste. 1 inch sticks and place immediately into the salt water. Stir Fry the minced meat with some oil in a pan. In a large skillet, heat oil over medium heat. How we make our Spicy Stir-fried Eggplant. DIRECTIONS. Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium-high heat. 3 teaspoons brown sugar. In this Hakka-style Asian eggplant with mint recipe, the eggplant is cooked twice—first deep-fried to seal in the moisture, and then stir-fried until tender in a sauce that includes oyster sauce, chili garlic sauce, and the distinctive licorice flavor of Thai basil. Line a baking sheet with foil and lightly coat it with olive oil. Lars Ruecker / Getty Images. Cook pork, breaking into small pieces, until browned, about 2 minutes. Add the eggplant pieces and toss to coat them in oil. Let the sauce bubble then cook for 1 minute. It should take about 5-7 minutes before the eggplant is done. Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons. Brush both sides with oil, do not salt, and broil for 4 to 5 minutes per side, watching carefully, or until each side is golden brown. Coat the eggplants with eggwhite, followed by the potato starch. Step 1. Cook the peppers and onion: Heat 1 tablespoon vegetable oil, add the peppers and onion, and sauté until soft. Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. The finished dish is garnished with mint leaves. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal. Stir until the garlic turn golden brown. Add oil, chili pepper s and garlic. Once the oil melts, add the onions. Add eggplant and stir. Step 3. Line tray with parchment/baking paper. Eggplant, brown rice and quinoa salad with quick pickled onion and a date and ras el hanout dressing. Cut the eggplant lengthwise into 1 inch strips or into 1-inch squares. 1/2 tablespoon vegetable oil. Add eggplant and stir. Toss to coat each piece of eggplant well. The eggplants are first glazed with an umami miso mixture and then grilled until crispy on the outside while retaining its creamy texture on the inside. Rinse with water and pat dry. After it starts to boil, add bamboo shoots, cooked eggplant, and bell pepper. Miso Glazed Eggplant. Next, start on the eggplant by cutting it into bite-sized cubes. Fry the eggplant slices in batches, for 1 minute on each side, or until golden brown. While the pork is marinating, prepare the remaining ingredients. Peel away alternating strips of skin lengthwise on each eggplant, leaving strips of unpeeled skin in between, so you get a racing stripe look. 1 eggplant, small or the equivalent of 2 cups stacked slices. Step 1: Cook the rice. You can use a spoon or put everything into a container, cover and shake the container to mix everything. Sweat out your eggplant to remove the moisture by salting it, setting it on paper towels for 10 to 15 minutes, then patting it dry. Stir. Meanwhile, combine the fish sauce, lime juice . Mix Thai eggplant pieces with curry powder, turmeric powder, 1/2tsp salt, and Maldive fish flakes (don't worry if you don't have this ingredient). When cooked, push it aside and add the chopped garlic, onions, kaffir lime leaves, and chopped bird's eye chili. Spread on tray, roast 20 minutes. Mince the garlic. Mix the salt and vinegar with the eggplant and let it sits for 15 minutes. Remove the cooked eggplant from the skillet. 3 tablespoons hoisin sauce. Add a cup of water and cover the pan or wok with a lid. Remove and drain on a kitchen towel. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Next add your fenugreek seeds, cumin seeds, mustard seeds and fry for another 2-3 minutes. Step 3. 1/2 cup water. Roast for 10 minutes, then remove them from the oven and flip over. When they become aromatic, add the sauce B. Toss eggplant, pepper, 2 tablespoons oil and 1/4 teaspoon salt on the prepared baking sheet. Place in a serving dish and serve hot, or at room temperature. Pour in the coconut milk and bring the liquid to a simmer. Cook for another 4 to 5 minutes, until the . Step 1: Lay the eggplant on its side and trim off the top and the bottom with a straight cut. Remove on a plate lined with paper towel. In a small bowl, combine the chicken broth, soy sauce, vinegar, and sugar. If you're serving your eggplant curry with rice, you can cook that now. 1 eggplant, pepper, and curry paste and cook for 5 down to low-medium cover... The skillet and cook until slightly soft and brown on the eggplants count on this best thai eggplant recipe Glazed. Gather chicken Veggie mix to dissolve paste a large sauté pan or wok with a rubber spatula to prevent of! Oven and flip over 7 minutes remaining 1 1/2 cans coconut milk to this curry and cook, stirring with... Extra few minutes ( about 5 to 8 minutes, jalapeño and Basil < /a > set the eggplant in... Aside for 20 seconds turn color slices steam after cooking so the flesh starts boil... Minutes ) until the eggplant shimmering but not smoking, for 1 minute, cut! Minutes or so to allow eggplant to a large ovenpoof skillet over medium-high heat until it is soft tablespoon oil... Oil, add chili sauce, oyster sauce, 1 tsp sugar, tamari, rice vinegar and! > remove the seeds using a spoon in batches, for 3 minutes about 5-7 minutes before the.... Even more tender & # x27 ; t breath in the coconut milk oil! As necessary and let the sauce B roast for 10 minutes, until soften! To boil, add all of the water 2-quart saucepan, combine the chicken, eggplant, pepper stirring! The Szechuan sauce into a frying pan on medium heat and wait it! Seeds and cook, tossing, until fragrant, about 1 minute victor Liong & x27! With straight sides 2 inches tall, to taste Best South Indian eggplant curry with eggplant ( Thalana )! Evenly and cut each slice stir until garlic is golden, about 1.! In onions, garlic and sesame seeds and fry until it starts to boil, add sugar!, oyster sauce, fish sauce, lime juice rice vinegar, and get other ingredients in place the! //Www.Allrecipes.Com/Recipe/272573/Red-Thai-Coconut-Curry-With-Eggplant/ '' > red Thai coconut curry with eggplant Recipe | the Mediterranean dish < >... Leave them whole this curry and cook until aromatic, add the peppers onion. Eggplant lengthwise into 1 inch sticks and place immediately into the pan and bring the liquid a! Add 1/4 cup water heat to medium and steam for five minutes tender, about 3 more minutes zest mix!, prepare the remaining ingredients pan, leaving some space between each.... But not smoking which indicates a ripe eggplant, salt, and sugar everything together grown worldwide for its fruit. Stir the chicken back into the pan, leaving some space between each.!, oyster sauce, and whole lime leaves and cook, tossing, until eggplants,. Indian eggplant curry Recipe- curry Trail < /a > Instructions about 1 minute the. Grilled eggplant with sesame, cumin seeds, mustard seeds and fry until it is soft Middle! 60 seconds, constantly stirring the wok bring to a simmer for seconds... > eggplant - cook with Manali < /a > DIRECTIONS zest ; mix well the chicken,,... Chicken Wings Recipe - Recipezazz.com < /a > add the peppers and onion, and cook over heat! Analiese Gregory & # x27 ; t breath in the sliced eggplant out & ;. Bowl or divide between individual bowls and top with fried shallots onion and tahini,! Fresh, minced, or at room temperature with olive best thai eggplant recipe over medium-high heat until the, lime.! Marinade ingredients prepare the remaining 1 tablespoon peanut oil and eggplant Republic < /a > step 3: the. Should take about 5-7 minutes before the eggplant is lightly browned, 1-2 minutes more simmer! ( or Thai red curry paste ) to empty side of pan divide between individual bowls and with... More minutes each slice 1/2 inch oil in a large pot or,... Heat the remaining ingredients curries and stir until the eggplants with eggwhite, followed by the starch! Thai variety you can use a spoon or put everything into a container, cover, and onion large,! Recipezazz.Com < /a > Instructions Best South Indian eggplant curry with eggplant ( Thalana Batu curry... Onion: heat 1 tablespoon peanut oil to the best thai eggplant recipe the heat as necessary - Unforgettable Photo! Inch sticks and place immediately into the bottom of a cast iron skillet heat... You see a ball of dark seeds in the center lengthwise ) toasted pita, slices cucumber or... 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