George Costanza was having a “heart attack” and turning purple, yelling “I’m an Eggplant! I’m a vegetable!”
Although associated in George’s hysteria, eggplants have many benefits and are very healthy! They can lower bad cholesterol, provide a fiber-rich meal and contains other essentials nutrients.
But beside from the benefits, I think eggplant is one of the better tasting vegetables and can transform any dish into a winner.
This eggplant with chicken dish has basil, Thai chili pepper and fish sauce. This is a copy-cat from one of my favorite Thai dishes, the Thai basil chicken where oyster sauce and soy sauce are used in the dish. I substituted this with my cannot-get-enough-of fish sauce.
If you have 30 minutes, you’ll have a fiery and substantial meal waiting for you! Just make sure you have enough water for this spicy mouthwatering dish!
- 1lb skinless chicken thighs (excess fats trimmed & removed, sliced into strips)
- 3 bird eye chilies (minced)
- 1 large eggplant (sliced into chunks, but not too thin)
- 8 cloves garlic (minced)
- 4 tablespoon oil (divided)
- 5 tablespoons water
- 2 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon thick soy sauce
- pinch of salt
- 1 bunch of Thai basil (leaves removed from stem)
- Heat a frying pan over medium-high heat. Add oil, then eggplant in and a pinch of salt. Add in water and cover with a lid. Keep the lid close until the eggplant is cooked through. If the eggplant seem dry, add in more water. It should take about 7-10 minutes to cook.
- Transfer cooked eggplant to a plate. Wipe excess water from the pan with a paper towel
- Return the pan to medium high heat. Add in oil, garlic, chili and cook until fragrant. Add the chicken, fish sauce, sugar, thick soy sauce and stir until cooked through, about 5 minutes.
- Add back the eggplant and simmer for an additional 5 minutes on low heat
- Toss in basil for 5 seconds. Turn off heat.
- Serve over rice.