I just happened to see them today at the grocery store and thought I'd give them a try.
Not like the large, dark purple eggplant or aubergine I'm used to seeing, these Thai eggplants are green and quite small.
7-8 small potatoes, diced
1 onion, diced
15 Thai eggplants, quartered
1 large green pepper, diced
2 + 1 tbsps virgin coconut oil
2 tsps fresh ginger, minced
1/2 tsp garlic, minced
2 tbsps soya sauce
1/2 tsp sugar
Pinch of salt
1 tbsp cornstarch
2 tbsps water
Chopped pickled hot peppers to garnish (optional)
Heat 2 tbsps coconut oil in a wok to medium high. Add potatoes and cook, stirring occasionally for about 15 minutes until golden. Add onions and cook for another 5 minutes then remove to a plate.
Add 1 tbsp coconut oil to the wok and add eggplant and green pepper.
Cook 5-7 minutes until eggplant softens slightly.
Mix ginger, garlic, soya sauce, sugar and salt together. Return potatoes and onions to the wok and add the seasonings. Stir together.
Mix cornstarch and water together and add to the vegetables. Stir to coat, cook 1 minute and serve. Sprinkle chopped hot peppers if using.
Serves 4 as a side
Turned out quite nice I think.
And so did my hair!