Braised baby eggplants with bok choy, peanuts and Thai basil

Name: Braised baby eggplants with bok choy, peanuts and Thai basil
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 3 cm (1¼ in) piece fresh ginger, finely chopped; 2 garlic cloves, chopped; a small handful of Thai basil leaves; 12 baby eggplants (aubergines), halved lengthways; 100 ml (3½floz) peanut oil; 6 baby bok choy, halved; 2 teaspoons palm sugar or soft brown sugar; 2 tablespoons light soy sauce; 4 spring onions (scallions), sliced; 3 tablespoons peanuts, toasted and crushed

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

Vegetarian

By Alice Hart

Published 2018

About

Fried until crisp and golden then braised, these baby eggplants are full of flavour as well as being silky smooth and tender – just as they should be.

Ingredients

12 baby eggplants (aubergines), halved lengthways
100 ml (3½floz) peanut oil

Main course
Vegan

Method

Score the flesh of the eggplants in a crisscross pattern, then heat the oil in a large wok until it shimmers. Add the eggplants and fry, turning with tongs, until deeply golden. Transfer to a plate lined with paper towel, then carefully pour most of the oil out of the wok, leaving only about 1 tablespoon behind.

Return the wok to the heat and add the garlic and ginger. Stir-fry for 30 s