Thai Fermented Chili Eggplant Stir-Fry

Thai · Autumn · 60 min · Serves 4 · By Lesapor Test Kitchen

This vegetarian Thai stir-fry celebrates the earthy flavors of autumn with a punch of fermentation. The combination of Thai eggplant and fermented chili paste provides a satisfying depth of flavor, while quick pickling adds a tangy brightness. Perfect for an intermediate cook looking to explore fermentation.

Ingredients

• 400 g Thai eggplants, quartered
• 2 tablespoons fermented chili paste, specialty
• 1 cup water
• 1 tablespoon soy sauce
• 1 tablespoon tamarind paste
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1/4 cup fresh Thai basil leaves
• 1 tablespoon sesame oil
• Flaky sea salt, to taste
• Fresh lime juice, for drizzling

Method

1. In a small bowl, mix the fermented chili paste with water, soy sauce, and tamarind paste. Set aside.
2. Heat vegetable oil in a wok over medium heat. Add minced garlic and fry until fragrant, about 1 minute.
3. Add the quartered Thai eggplants to the wok. Stir-fry for 3-4 minutes until they begin to soften.
4. Pour the chili paste mixture over the eggplants. Stir to coat evenly and cook for another 10 minutes until the eggplants are tender.
5. Add sliced red bell pepper and cook for an additional 2 minutes.
6. Remove the wok from heat. Stir in fresh Thai basil leaves and drizzle with sesame oil.
7. Season with flaky sea salt to taste. Serve immediately with a drizzle of fresh lime juice.