There are two ways to prepare the eggplant into healthy eggplant recipes!
Method 1: Salt
- Add Kosher salt and sliced eggplants in a large mixing bowl. Mix well.
- Ensure both sides of the eggplants are coated.
- Allow resting for 1 hour. If you are in a pinch, 30 minutes.
- Pat dry. Do not rinse the eggplant.
Method 2: Salt Water Brine
- Add sliced eggplants and one teaspoon of salt in a large mixing bowl and add water to cover. Mix well.
- Place a plate or a pot lid to help the eggplants submerge underwater.
- Let it bathe and marinate in the water for 15 minutes.
- Drain and pat dry.
Dust with cornstarch before braising, grilling or stir-frying on a wok or flat-bottom pan.
Cooking the Eggplants
- Add oil to a wok or flat-bottom pan, over medium high heat.
- Add garlic and ginger to wok, and let simmer for a minute until fragrant.
- Add white parts of green onions and Bird's Eye Chilli to wok. Toss well.
- Add eggplants previously prepared to the wok and fry until golden brown. Tossing frequently to avoid burning. If the wok appears dry, add a little more vegetable oil.
- Remove eggplants from wok and set them on two paper towels to absorb excess oil. Reserve for later.
- In the same wok, add some vegetable oil and seasoning (light soy sauce, dark soy sauce, spicy bean sauce, oyster sauce, brown sugar, sesame oil) over low-medium heat. Mix well until fragrant.
- Once the sauce thickens, add the previously fried eggplant back into the wok. Toss well and coat evenly.
- Add in Thai basil and green parts of the green onions. Toss and mix well.
- Serve and enjoy over white jasmine rice or noodles.