1poundthin Japanese eggplantabout 2 - 3 medium cut in half and then into bite-sized pieces
2teaspoonsminced garlicabout 3- 4 cloves
1long hot red chilior 4 Thai red chilies, thinly sliced, divided
Salt - only if needed. I found I didn't need to add any additional salt to the dish.
¼cuploosely packed Thai basil leavesor regular if you can't get Thai
Additional lime wedges for serving
For the Leftovers Dish
Additional fresh Thai basiltorn or thinly sliced
Splash or two of balsamic vinegar
Dash or two of sesame seed oil
Prepare the Sauce: Combine the soy, water, hoisin, black bean sauce, lime juice, and garlic chili sauce together in a small bowl. Mix well. Set aside.
Heat a wok or other large skillet over medium-high heat; add the oil. Once the oil is hot, add the onions and stir fry for a few minutes or until the onion is soft and just beginning to brown; add the eggplant, garlic, and half of the sliced chilies, cook, tossing and turning until the eggplant just begins to turn translucent, about 3 - 4 minutes; add the sauce and cook, stirring to coat all the ingredients. Lower heat and cook about 2 minutes more or until the eggplant is just tender. Remove from heat and add the Thai basil and remaining chilies. Place in a serving dish and serve hot, or at room temperature.
The Leftovers Dish: Add some chopped tomato, cucumber, and additional freshly sliced basil. Drizzle with a splash of balsamic and a dash of sesame oil. Toss and serve cold as a salad.