This sweet and sour recipe is perfect vegetarian dish that has a spicy Thai flavor. It is also good served cold and with Thai rice. Read on to learn how to make braised eggplant with Thai spices.
Prepare the vegetables by cubing the eggplant, slicing the onion and mincing the garlic as well as chopping the ginger.
Place the oil in a wok or saucepan over medium heat. Add the onion , garlic and ginger and stir fry for three minutes.
Stir in the curry paste and cook for one minute. Add the eggplant and stir fry for three minutes.
Stir in the lime juice, sugar, black bean sauce, salt and water and boil stirring constantly. Reduce the heat and let simmer for 15 minutes until the eggplant is tender.
Remove the lid and continue to simmer until the liquid is lessened and the sauce is thick and syrupy. Stir in the basil, garnish and serve.