Mix Tomatoes
Asian Eggplant
Shishito Peppers
Romano Beans or Tomatillos
Khmer Thai or Serrano Chilies
Thai Basil
Arugula
Garlic
Thai-Inspired Tomato Salad
Lemony Arugula Salad with Couscous, Cucumbers and Feta
Blistered Shishito Peppers with Soy Garlic Dressing
Quick Miso-Butter Flat Bean Stir-Fry
Garlic Green Beans
Tomatillo and Eggplant Curry
Japanese Eggplant With Chicken & Thai Basil
Eggplant with Thai Basil
1 lb eggplant, cut into ½-inch slices
4-5 cloves garlic
1-2 medium sized fresh red or green chilies (or sweet bell pepper for the meek)
1 Tbsp light soy sauce or tamari
2 Tbsp dark soy sauce
2 Tbsp palm sugar or dark brown sugar
1 bunch Thai basil
Slice the eggplant into ½ inch rounds and fry them over medium high in a wide skillet with ¼ inch of canola or other frying oil. When things get going, the eggplant slices will absorb the oil and you will gradually see it penetrate through to the top. Make sure that they don’t get too brown on the bottom before this happens. If the eggplant slices absorb all the oil and still don’t look wet, you must add more—but don’t worry, because they will release much of it as they cook. When they look like they have absorbed enough oil and they start to get nice and brown on the bottom, flip them over and brown them on the other side. If the pan is dry at this point, don’t add more oil because the slices have absorbed enough to fry themselves. When they’re done, drain the slices on paper towels
Meanwhile, cut the garlic into slices and the chilies into diagonal rings. When the eggplant is ready, remove it and add 2 Tbsp of fresh oil to the pan, add the garlic and half the chilies, and stir-fry until the garlic is golden. Add the soy sauces and sugar, stir for about 30 seconds until the sugar starts to bubble, and return the eggplant to the pan. Add torn basil leaves, stir and serve, garnished with the rest of the chilies (if you dare!)
