Thai Fried Cabbage and Eggplant
After purchasing some beautiful Thai basil and eggplants at the Asian grocery, I decided to create a quick and simple meatless stir-fry. With just the right amount of heat and the peppery flavor of the basil, this cabbage and eggplant dish can be served over steamed rice for a lighter Thai meal.
- 1 tablespoon oil
- 3 scallions, sliced
- 3 cloves garlic, chopped
- 4 cups chopped eggplant
- 1 tablespoon sugar
- 1/2 tablespoon soy sauce
- 6 cups finely shredded cabbage
- 2 tablespoons lime juice
- 1/2 tablespoon fish sauce
- 1/2 teaspoon sriracha
- 1 tablespoon sweet chili sauce
- 1-1/2 tablespoons chiffonade of Thai basil
Heat the oil over medium-high heat in a wok or large pan. Add the scallions and garlic and saute until fragrant, about 1 minute.
Add the sugar and chopped eggplant and stir-fry for about 3 minutes, or until the eggplant is golden brown. Add the soy sauce, shredded cabbage and lime juice.
Toss well to incorporate the sauce and cover and steam for 30 seconds to 1 minute so the cabbage will soften slightly. Add the fish sauce, sriracha, sweet chili sauce and basil, toss again and serve immediately over steamed jasmine rice.
Makes 4 servings
If you can't find Thai basil, use regular Italian basil and add a bit of black pepper.