I am a big fan of aubergines in most recipes anyways but this super spicy and fragrant dish,which was inspired by my favourite Thai restaurant in London, Rosa's Thai, elevates this vegetable into something quite outstanding and very memorable!
Perfect as light lunch for one, as main with rice, as side dish and generally when you need to wow and wake up your tastebuds a little!
- 1 medium aubergine
- Corn flour
- Sunflower oil
- 3 garlic cloves
- 2–3 red chillies
- 2 tablespoons vegetable oil
- 2 tablespoons roasted chilli paste (available from Asian supermarkets)
- 1 tablespoon granulated sugar
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon nam pla (Thai fish sauce)
- 1 tablespoon vegetable
- Large handful of Thai basil (available at Waitrose)
- Slice your aubergine into chunks then lightly coat each chunk with corn flour.
- Fry in a pan with sunflower oil until golden brown and set them aside.
- Pound the garlic and chillies together using a mortar and pestle.
- Heat the oil in a wok set over a high heat, then stir-fry the garlic and chilli mixture until golden brown.
- Add the roasted chilli paste, stir well, then mix in the aubergine chunks.
- Be gentle so they don’t break into pieces.
- Add the sugar, oyster sauce, soy sauce, fish sauce and chicken stock.
- Stir-fry for 3-5 minutes
- Stir in the basil leaves and remove from the heat.