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Street food style eggplants
These eggplants are usually devoured on the street at night markets, in small skewer restaurants, or among friends around a barbecue.
Prep
15 min
Cook
40 min
Serves
4
Ingredients
For:
4
servings
- 4 eggplants
- 8 tbsp garlic (chopped)
- 1 long mild Thai chili
- 4 hot bird's eye chilies
- 2 spring onions
- 4 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp black sesame oil
- 1 tsp cumin
- 10 tbsp vegetable oil
Method
Prepare the 'gold and silver' garlic:
- 1Chop the garlic
- 2Heat the oil over medium heat. Add half the garlic. Lower to low heat when it boils and cook until it turns golden, stirring regularly.
- 3Turn off the heat and add the other half of the garlic. Let cool then strain the flavored oil (which you can use for another recipe). Keep the garlic for the eggplant sauce.
Prepare the sauce:
- 4Finely chop the mild chili and coarsely chop the hot chilies, set aside
- 5Finely slice the spring onions, set aside
- 6Mix the chilies, soy sauce, oyster sauce, sesame oil, cumin and 'gold and silver' garlic. Add a tsp of garlic-flavored oil. Mix.
Cook the eggplants:
- 7Wash and dry the eggplants
- 8Oil the skin
- 9Place on the oven tray, on aluminum foil.
- 10Bake for 30 minutes at 200 degrees, turning halfway through.
- 11Cut the eggplants open in half, add the sauce then place spring onions on top
- 12Bake 10 minutes at 200 degrees
- 13Serve
Notes
The eggplants pair very well with rice You can use 'classic' eggplants or Chinese eggplants (more elongated). If you can't find long mild Thai chilies, replace with mild chilies from the Landes, otherwise if you don't mind heat just add more fresh hot chilies. If you can't find hot bird's eye chilies, replace with another fresh hot chili like bird's eye chili or even chili powder.
