Get ready to tantalize your taste buds with a mind-blowing Thai-inspired eggplant spread that's about to become your new culinary obsession! This isn't just another boring vegetable dish – it's a flavor explosion that combines the silky smoothness of perfectly roasted eggplant with the fiery kick of chili paste and the aromatic magic of fresh Thai basil. Whether you're looking to impress dinner guests or simply elevate your snacking experience, this recipe promises to transform humble ingredients into a gourmet sensation that will have everyone begging for your secret.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 medium eggplant, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon chili paste
- 1/4 cup fresh Thai basil, chopped
- Salt and pepper to taste
Instructions
- Wash the eggplant thoroughly and cut it into small, uniform dice approximately 1/2 inch in size to ensure even cooking.
- Heat olive oil in a large skillet or non-stick pan over medium-high heat until the oil shimmers and becomes fragrant.
- Add minced garlic to the hot oil and sauté for 30-45 seconds, stirring constantly to prevent burning and release its aromatic flavors.
- Add diced eggplant to the pan, spreading it evenly to maximize surface contact with the hot oil. Cook for 8-10 minutes, stirring occasionally to ensure all sides become golden brown and soft.
- Stir in soy sauce and chili paste, mixing thoroughly to coat the eggplant and create a rich, spicy coating. Continue cooking for an additional 3-4 minutes.
- Reduce heat to low and season with salt and pepper, tasting and adjusting seasoning as needed.
- Remove from heat and fold in fresh chopped Thai basil, allowing its fragrant leaves to wilt slightly and infuse the spread with its distinctive flavor.
- Transfer the eggplant spread to a serving bowl and let it cool for 5 minutes to allow flavors to meld together.
- Serve warm as a dip, spread, or side dish, accompanied by toasted bread, crackers, or as a side to grilled meats.
Tips
- Choose the Right Eggplant: Select a firm, glossy eggplant with smooth, unblemished skin for the best texture and flavor.
- Maximize Flavor Infusion: Let the spread sit for 10-15 minutes after cooking to allow the herbs and spices to fully meld together.
- Cutting Technique: Dice the eggplant into uniform pieces to ensure even cooking and a consistent texture.
- Oil Temperature Matters: Ensure your oil is hot but not smoking – this helps achieve that perfect golden-brown exterior.
- Fresh Basil is Key: Use fresh Thai basil if possible; dried herbs won't provide the same vibrant, aromatic punch.
- Customization Options: Feel free to adjust the chili paste amount to match your personal spice tolerance.
- Storage Tip: This spread keeps well in the refrigerator for 3-4 days and can be enjoyed cold or gently reheated.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 8g
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
