Difficulty: Moderately Easy
Instructions
Things You'll Need:
- 8 oz. of eggplant
- Small onion
- Garlic clove
- 1/2 inch fresh gingerroot
- 2 tsp. sunflower oil
- 1 to 2 tsp. of red curry paste
- 1 to 2 tsp. lime juice
- 1 tbsp. dark brown sugar
- 1/2 tsp. black bean sauce
- Salt
- 8 fresh basil leaves
- Shredded lime rind for garnish
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Step 1
Prepare the vegetables by cubing the eggplant, slicing the onion and mincing the garlic as well as chopping the ginger.
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Step 2
Place the oil in a wok or saucepan over medium heat. Add the onion , garlic and ginger and stir fry for three minutes.
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Step 3
Stir in the curry paste and cook for one minute. Add the eggplant and stir fry for three minutes.
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Step 4
Stir in the lime juice, sugar, black bean sauce, salt and water and boil stirring constantly. Reduce the heat and let simmer for 15 minutes until the eggplant is tender.
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Step 5
Remove the lid and continue to simmer until the liquid is lessened and the sauce is thick and syrupy. Stir in the basil, garnish and serve.
