I meant to write this post last night and I kept putting it off because I felt lazy. I went to go play Runescape before I had a chance to go log off. Also this is a non Runescape recipe as all of them are except the potatoes that are Runescape themed that are in this blog.
I am merely telling you of how tired I am. It is also the month of Ramadan and I stayed up late to digest what I ate for sahur because I did not want to go to sleep on a full tummy. Enough said It is time to get to the nitty gritty and get on with this recipe.
I washed and cut in to half moon slices 10 baby eggplants or Thai eggplants which are green in color and not a purple color like the regular eggplants. I added to a wok 1/4 cup of peanut oil and 1 tsp of sesame oil. Let it get hot and add 1 bunch of green onions, 3 cloves of garlic, 1 small piece of ginger and 2 Thai chilies chopped. They can be either red or green it doesn’t matter. I added the baby eggplants I had cut earlier and stirred.
I added I tsp each of dark soy sauce, stirfry sauce, rice vinegar, and I added 1 tsp of crab paste. You can add either fish sauce or shrimp paste too if you like to for the variety. As they say variety is the spice of life.
Add 1 pinch each of tamarind pulp or paste, curry powder, white pepper powder, basil, I added 1 pinch of desiccated coconut but if you want to add frozen shredded coconut instead that is ok too.
I let the eggplant cook for between 15 to 20 minutes until it is soft and mushy.
When it is done you can eat it with plain jasmine rice or rice noodles. This is the serving suggestion of this dish and I hope you will enjoy. Please leave a comment in the comments section with you below and let me know how you like this recipe.
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