Stir-fried Eggplant with Basil
Purple gem! Melted eggplant and Taiwanese basil sautéed in sweetness and richness
Description
A rice-devouring veg dish where gooey eggplant—deep-fried to retain its vibrant purple color—is stir-fried sweet and savory with garlic, thick soy sauce, and massive Taiwanese basil.
Restaurants serving Stir-fried Eggplant with Basil
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Long eggplant
- Jiucengta(Taiwanese Basil)
- Thick soy sauce
- Garlic
- Red chili
Instructions
- [Authentic Recipe]
- [Color-fixing Eggplant] Cut eggplant (Taiwanese long eggplant is best) lengthwise, then into 5cm pieces. To keep the beautiful purple color, flash-fry 'skin-side down' in 180°C+ hot oil for dozens of seconds, then drain immediately (or boil and shock in cold water).
- Heat a little oil in a wok, sauté massive minced garlic, red chilies, and ginger for aroma.
- Add soy sauce, Taiwan's sweet 'Jiangyou Gao', sugar, wine, and a little water, bringing the sweet/savory sauce to a boil.
- Toss the fried eggplant into the wok, simmer-coating on medium until the sauce penetrates the eggplant and it becomes gooey.
- [Biggest Point] Right before turning off heat, dump in massive raw 'Jiucengta (Taiwanese basil)'.
- When the basil wilts from the heat and its exotic aroma explodes, plate immediately.
Learn more Spice, substitutes, tips
Key spices
Taiwanese basil and Garlic aroma
Substitutes at Japanese supermarkets
Japanese eggplant, Sweet basil
Pairing
White Rice or Lu Rou Fan
Trivia
[For Everyone] Chinese eggplant usually implies Mapo Eggplant (spicy), but Taiwan's competes with 'Jiangyou Gao sweetness' and 'Basil'. Not spicy; the refreshing basil aroma erases the eggplant's greasiness, making it hugely popular with women.
Eating tips & etiquette
[Unique Eating] Place the meltingly gooey eggplant and rich sweet/savory sauce over white rice, making a mini 'Eggplant Bowl' with the basil aroma to shovel in!
Allergen
Soy, Wheat