We’re half way there. Livin’ on a…jk. I am not really a fan of 80’s music. I know, shun me, especially because I was born in the 80’s. You know what I do like? Stir-fry. Tomato and Eggplant Stir Fry to be exact. There’s a Thai place in DC called Beau Thai that I LOVE. In addition to the Panang curry they have the best stir fried eggplant. I was devastated the day we moved to our new home two years ago and discovered that they don’t deliver to my house. Tragedy! I know, talk about first world problems.
This stir fry capitalizes on the eggplant dish I know and love with the addition of another member of the nightshade family. You guessed it, tomatoes! This is TOMATO WEEK after all. This dish appears to have originated in China, but migrated over to Thailand and a version is made there as well. There is quite a bit of Chinese influence in Thailand although both countries certainly do have unique dishes. This is something I learned during my honeymoon in Thailand. More about that another time.
I researched quite a few variations of this and relied on the following the most. A Thai variation of stir-fried eggplant here, and a Chinese version here. I created my take on this dish by choosing from both dishes. I really like the ginger and the Thai basil elements here, the aromatics are wonderful.
One special note I’ll point out is that the eggplant must be salted ahead of time. Resist temptation to skip this step. It helps to reduce the bitterness of the eggplant and also helps it cook down and absorb sauce. I suggest a version in which the eggplant is first cut and then tossed in salt and left alone for a bit. Italians do something like this too. There are also water brining versions that work as well. Whatever you do, be sure to make Tomato and Eggplant Stir Fry, it’s a wonderful way to capitalize on not one, but two of the season’s best products.
Tomato and Eggplant Stir Fry
Ingredients
- 1 large eggplant or 3 Chinese eggplants
- 1/2 tsp salt
- 1/3 cup peanuts
- 3 tbsp light oil like avocado oil
- 1 chili your choice, see note
- 4 cloves garlic minced
- 1 tbsp ginger minced
- 2 medium shallots sliced lengthwise
- 3 sprigs thai basil or regular basil
- 1 lb roma tomatoes 3-4 medium tomatoes
- 1 tbsp palm sugar or brown sugar
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce see note
- 2 scallions, green parts sliced
Instructions
- Slice eggplant into ¾"x3" sticks. In a medium bowl, toss them with the salt and allow to sit while you are prepping the rest of your ingredients. Slice the tomatoes in a similar fashion, lengthwise.
- Mix the sugar, soy sauce, hoisin and 2 tablespoons of water in a small bowl, set aside.
- After about 20 minutes rinse the eggplant and pat dry.
- Place a large non stick pan or wok over medium heat. Toast the peanuts for a few minutes before adding the oil, garlic, ginger and the chili, stir fry for about 30 seconds.
- Add the Thai basil sprigs and the shallot. Stir fry for 30 seconds more. Turn the heat up to medium high. Add the eggplant and cook, stirring occasionally for 10-15 minutes. Once the eggplant is cooked through, add the tomatoes. Cook for another 5 minutes until the tomatoes are soft, but not mushy.
- Pour in sauce mixture. Stir-fry for another 1-2 minutes until sauce thickens a bit. Garnish with scallions. Serve with rice if desired.