“My goal is no longer to get more done, but to have less to do.”  Francine Jay

Mediterranean people reportedly nicknamed eggplant “mad apple,” believing that eating eggplant every day for a month would cause insanity.  Maybe people aspiring to leadership positions should be vetted on their eggplant habits.  Just saying.  On to the recipe!

I recently had an eggplant dish in a Thai restaurant.  No, it didn’t have spaghetti sauce and cheese.  It was something I’ve never experienced before because eggplant was not a part of my Polish heritage.  It was delicious.

Since that day I’ve been searching through cookbooks and the Internet for something that sounded vaguely familiar to what I ate.  Then I tweaked it to include things I had on hand.  I was happy with the results.


oil for sautéing

4 Asian eggplants, cut into wedges

1 t garlic, pressed

2 fresh hot chilies, more or less, finely chopped

1/2 sweet onion, chopped

1 small red pepper, cut into thin strips

2 T soy sauce

1 t sugar

1/2 cup water

1/2 t arrowroot

10 to 15 basil leaves

1 t water

rice, cooked and ready


Heat about 1/4 cup of oil until it’s about ready to smoke and fry the eggplant for about 2 minutes on each side.  Remove the eggplant from the pan and set the pieces in a strainer over a bowl to drain off excess oil.  Discard the oil from the pan and wipe the pan clean.

Mix together the water, soy sauce, sugar, and arrowroot in a bowl and set aside.

Put 2 T of oil in the pan, heat, and saute’ the garlic and chilies about 30 seconds.  Actual amount of chilies should vary according to your particular affinity for spicy foods.  Stir in the onion and red pepper strips, reserving a few pepper strips for garnish, and fry about 30 seconds.  Stir in the eggplant.

Now is the time to stir in the liquids that you set aside, along with 2/3 of the basil leaves.  Cook until the mixture is bubbly and thickens a bit.  Pour into a serving dish and garnish with the red pepper strips and reserved basil leaves.  Serve with steamed or cooked rice.

egg pl

ASIAN EGGPLANT:  This is a smaller, more tender eggplant than the usual purple eggplant found in most stores.   You can usually find this eggplant in Asian markets.  If you don’t live near an Asian market it would probably be a good idea to sell your house and move to a more diverse neighborhood.  …  Just wanted to see if you were paying attention.

Loveya – The Grandma


Grandma Pat Cooks Sides

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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