Do You Like Eggplant?

By Pailin's Kitchen · 30 min

Ingredients

Instructions

1. Slice the eggplant diagonally into ovals about 1/2 inch thick, then cut each oval in half lengthwise.
2. Whisk all the sauce ingredients together until the chili paste dissolves.
3. Pound the chilies and garlic in a mortar until no big chunks remain, but not a fine paste.
4. Heat just enough oil to coat a large skillet until quite hot but not smoking. Sear the eggplant in one layer (in batches if needed) over medium-high heat, undisturbed, for about 2 minutes until the bottom is browned. Flip and cook the other side until browned. Set aside in a bowl.
5. Air fry option: instead of searing, air fry the eggplant at 400°F (200°C) for 7 to 8 minutes until browned around the edges.
6. Have a cup of water ready with all the ingredients before you start the wok.
7. Heat the oil in a wok over medium-high heat, add the garlic and chili mixture and stir-fry about 1 minute until the garlic turns golden.
8. Add the ground chicken and cook, breaking it up and adding a splash of water as needed, until it is about 80% cooked and no longer in big clumps.
9. Add the eggplant and sauce mixture and toss for 2 to 3 minutes until the eggplant is fully cooked but not mushy.
10. Turn off the heat, add the Thai basil and toss for 30 seconds to wilt it in the residual heat.
11. Serve with jasmine rice.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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