Spicy Eggplant

pailin recipe
video

Ingredients

(in med-small bowl or cup)

• 2 tbsp chili paste
• 1 tbsp soy
• 2 tsp fish sauce
• 2 tsp oyster sauce
• ¼ cup water

• 400 g. Chinese or Japanese eggplant, sliced on bias ½”, halved
• 100 g ground chicken
• 2 tbsp cup water

• 4 cloves garlic
• 1 larger red Thai chili

• 1 cup Thai basil leaves. Cut off stems so just indivіdual leaves. Cut leaves in halves.

Procedure

0. mix sauces until paste dissolved
1. pound or chop garlic + chilies
2. frying pan w/ little oil brown both sides of all eggplant pieces, set aside
3. medium-heat wok aromatics in oil ~ 1 min until garlic starts to brown
4. + chicken and cook until 80% done. Can splash water to loosen chic.
5. + eggplant and sauce, toss 2-3 min until eggplant just cooked
6. + basic, turn off heat, toss 30 seconds to wilt basil