Friday, September 9, 2011
Thai Basil Roasted Eggplant Chicken, one of my favorites of all time
3-4 tbs extra virgin olive oil
1 medium eggplant cut into small cubes
1 medium onion cut into 1/2 inch cubes
4 cloves garlic mashed
1 tbs grated ginger
1.5 lbs pound chicken thighs cut into 1 inch cubes
2 tbs low sodium soy sauce
3 tbs fish sauce
big splash of lime just or rice wine vinegar
1 tbs white sugar
1/2 tsp cayenne pepper
1 red bell pepper sliced
1 full bunch fresh basil roughly chopped to release flavors (organic basil is the tastiest for me)
salt and pepper to taste
optional: crushed peanuts and cilantro
1. In a small nonstick pan add enough oil to coat at least half of the eggplant cubes ~1-1/2tbsp. Roast over medium high heat and stir ocassionally to prevent eggplant from burning. The eggplant will brown after about 7 min. (note: eggplant absorbs oil very fast initially, but shortly after when the water has evaporated, the eggplant will start to caramalize. make sure to cook thoroughly. undercook eggplant is nasty. hahah.
2. Meanwhile, in another pan, heat up two tbs olive oil over medium high heat. Add garlic and onion. occasionally stir. cool till onion is translucent.
3. Add chicken thighs, cayenne pepper, salt, black pepper and brown on all sides on high heat. Cook chicken three quarters of the way (about 5 min) then add soy sauce, fish sauce, lime juice or reice wine vinegar, and ginger. cook till sauce thickens and starts sticking onto chicken thighs. Add roasted eggplant, stir, and cook for another min.
4. mix in red bell peppers and basil and turn off heat immediately.
5. top with lime juice, crushed peanuts, and cilantro. Serve with rice and cucmbers.
*All ingredients can be found at IGA with exception to Chicken Thighs which can be purchased at Foodfair (frozen section at the back)
*Click HERE for a cooking dictionary.