Eggplant Recipe

Prepare vegetables

Trim the eggplants and cut into 1-inch cubes or 1/2-inch thick long strips. Deseed and slice bell peppers into 1/2-inch strips. Peel and slice the carrot thinly on the bias or matchstick. Slice the onion into thin wedges. Drain and rinse the canned bamboo shoots; pat dry. Thinly slice finger root (or finely mince if using a galangal substitute). Roughly chop basil leaves and slice scallions on the diagonal. Mince garlic and ginger.

If your eggplant is large or likely to be bitter, sprinkle 1/2 teaspoon salt over the cut pieces, let sit 10 minutes, then rinse and pat dry. This also reduces moisture so they brown better.

In a bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, fish sauce (if using), and chicken or vegetable stock until sugar dissolves.

In a small cup, dissolve cornstarch in 1 tablespoon water to make a slurry and set aside.

Sear eggplant

Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of oil and once shimmering, add the eggplant in a single layer (work in batches if necessary). Cook, stirring occasionally, until pieces are nicely browned and beginning to soften, about 5–7 minutes. Remove eggplant to a plate and set aside.

Aromatics

Add the remaining 1 tablespoon oil to the hot pan. Add minced garlic, ginger (if using), and sliced finger root. Stir-fry 30–45 seconds until fragrant, careful not to burn.

Vegetables

Add sliced onion and carrot; stir-fry 1–2 minutes until they begin to soften. Add bell peppers and bamboo shoots; continue to stir-fry 2–3 minutes so peppers remain slightly crisp-tender.

Combine and saucing

Return the seared eggplant to the pan. Pour the prepared sauce over the vegetables and bring to a gentle simmer. Cook 2–3 minutes to let flavors meld and ingredients heat through.

Thicken

Stir the cornstarch slurry briefly and drizzle into the simmering pan while stirring. Cook an additional 1–2 minutes until sauce thickens and coats the vegetables. Taste and adjust seasoning with salt, pepper, and red chili or chili flakes to taste.

Finish

Remove from heat and fold in fresh basil leaves and sliced scallions. The residual heat will wilt the basil without overcooking it.

Transfer the sauteed eggplant and vegetables to a serving platter. Serve immediately with steamed rice or as part of a multi-dish meal.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or stock to loosen the sauce.