Thai White Eggplant Stir-Fry
White Thai Baby Eggplant - 6
White Onion - 1/2 medium
salt - 1 tsp
Oil - 1 Tbsp + 1 tsp
Cilantro - 1 Tbsp ( Coriander Leaves)
Ginger - 1/2 inch
Green Chili - 2 medium
Coriander Seeds - 1 tsp
Coconut Powder - 2 tbsp
These thai eggplants will have lot of seeds in it, so you need to saute them in oil first to make them soft. Trim the stem edge and Cut the Eggplant into round circle and saute them in 1 Tbsp of Oil and keep them aside.
Grind the ingredients under Spicy Seasoning into fine paste in a small mixie jar.
Take the same nonstick pan that you have sauteed eggplants before, add 1 tsp oil to it. Once the oil is hot, add thinly sliced onions to it, saute until onions become translucent.
Now add the sauteed Eggplant rounds to the pan. Once the eggplant slices are mixed with onions, add some salt to it and leave it on medium flame for 5 min.
Now add the spicy seasoning to the pan and mix it well gently, and stir fry for another 5 min until the everything is well combined and cooked.
Taste and adjust salt and Finally top with some cilantro on top and switch off the stove.
Transfer to serving bowl and serve immediately with hot white rice.
Pairs Well With
This Stir-Fry is made with Thai White Baby Eggplants, loaded with ginger and green chili goodness.