I love this recipe in late summer, when the farmer's markets are full of Japanese eggplants and Thai basil. It's a sweet, gooey, savory treat that's as spicy as you want to make it and I love eggplant far too much. You can use normal European eggplant too in a pinch. Serve on white rice. Ingredients 1-2 eggplants depending on size, in thin slices (Japanese and European work fine, Thai would be weird) 1 red bell pepper (cut into small squares) 4 cloves garlic (smashed and roughly chopped) Thai chilis, to taste (minced) Small quantity of shallots or onions (thin sliced, optional, I like the sweet they provide) Protein of your choice, pre-cooked - I've been liking baked tofu, but chicken or pork work well Thai basil (to taste), remove the bigger stems and chop roughly. Sauce 4 Tbsp soy sauce 1 Tbsp brown sugar (+palm sugar if available) 1 tsp dark vinegar, or white vinegar 2 Tbsp fish sauce Optional: 1 Tbsp corn starch dissolved in 2 Tbsp co...
The Magidow family's modern-day recipe box.