I love eggplants in any form, size, give me Eggplant Fry, Eggplant Tikka Masala, Sriracha Eggplant and Tofu, Eggplant Parmesan , Hyderabadi Baghara Baigan , Ringna no Olo / Baigan Bhartha (Gujarati Style), Vaangi Bhat to name a few.
I already made Chinese way eggplant and since got the Thai Basil plant over the summer, have plenty of Thai basil to use it so made this Thai basil eggplant. You can use your choice of vegetables. I had carrot, onion, broccoli, you can use tri-color peppers, tofu, celery, mushroom, etc. To make it vegan I always use tamari sauce instead of soy sauce. If you don't have tamari, you can use Soy sauce.
2 Purple eggplant, cut it in long strips or medium chunks
1 large carrot, the same way you cut eggplant, Cut all the vegetables in the same size so it cooked nicely
1 Large onion sliced
1 cup broccoli
4 cloves of garlic
few long slices of ginger chopped
4 Tbsp Hoisin sauce
1/2 cup Tamari sauce
1/4 cup water
2 tbsp Hung Fong chili sauce
2 tsp corn starch
3 tbsp oil
In a big pan, on medium heat, add the oil in a big pan.
Add ginger and garlic, cook for a minute. Add carrot, onion, and broccoli and cook for a minute.
Add eggplant and mix it along with all the vegetables.
Add water and cook for 2 minutes.
Mix all the sauce along with corn starch and add it. and turn the heat to low. Let the sauce coat all the vegetables. It will be just a minute.
At the end add Thai basil and mix it and serve hot with just steamed rice.