Ingredients
- 2 large eggplants, sliced into rounds
- 3 tbsp Umami Thai Chilli Basil Sauce
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 red chilli, sliced
- Fresh Thai basil leaves, for garnish
Instructions
- Prepare Eggplant: Sprinkle eggplant slices with salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
- Cook Eggplant: Heat vegetable oil in a large skillet over medium-high heat. Add eggplant slices and cook until golden brown on both sides, about 4-5 minutes per side. Remove from skillet and set aside.
- Add Sauce: In the same skillet, add minced garlic and red chilli. Cook for 1 minute until fragrant. Add Umami Thai Chilli Basil Sauce and soy sauce, stirring to combine.
- Serve: Return eggplant to the skillet, tossing to coat with the sauce. Garnish with fresh Thai basil leaves and serve hot.
