Fried until crisp and golden then braised, these baby eggplants are full of flavour as well as being silky smooth and tender – just as they should be.
serves 4
12 baby eggplants (aubergines), halved lengthways
100ml peanut oil
2 garlic cloves, chopped
3cm piece fresh ginger, finely chopped
6 baby bok choy, halved
4 spring onions (scallions), sliced
2 tbsp light soy sauce
2 tsp palm sugar or soft brown sugar
3 tbsp peanuts, toasted and crushed
Small handful of Thai basil leaves
Score the flesh of the eggplants in a crisscross pattern, then heat the oil in a large wok until it shimmers.
Add the eggplants and fry, turning with tongs, until deeply golden.
Transfer to a plate lined with paper towel, then carefully pour most of the oil out of the wok, leaving only about 1 tablespoon behind.
Return the wok to the heat and add the garlic and ginger. Stir-fry for 30 seconds, then add the bok choy and spring onions.
Continue to stir-fry for a minute or so more.
Return the eggplants to the wok with the soy sauce, sugar and 2 tablespoons water. Allow to bubble and thicken for a couple more minutes.
Scatter the eggplants with crushed peanuts and Thai basil and serve with steamed rice.
- This is an edited extract from Vegetarian (Murdoch Books, $14.99) by Alice Hart, out now. Next week, Alice Hart’s pear & parmesan tarte tatin
