STEAMED EGGPLANT WITH THAI BASIL

Recipe modified from here

Ingredients:

1 1/2 lb eggplants, cut into 1/2" slices, and then into 1/2" strips

4 t shallot oil, divided*
1 confit shallot*
1/2 lb shiitake mushrooms, caps and stems cut into 1/2" slices
1/2 red or green bell pepper, cut into 1/4" dice

4 t minced garlic
2 t minced ginger root
1 shallot, cut lengthwise into 1/4" strips

Sauce:
4 t palm sugar, finely grated, scraped to dissolve in a mortar and pestle with
2 T water
2 t cornstarch
2 T dark soy sauce
4 t oyster sauce
1 T tamarind concentrate or rice vinegar
1 t Shaoxing wine or Sherry
1 T fish sauce

1 C Thai basil, roughly chopped, with a few leaves left whole for garnish
1 t toasted sesame seeds

Methodology:

Place the eggplant strips upright in a steamer basket and steam for 20 minutes, or until soft.

Heat 2 t of shallot oil in a large skillet or wok over high heat, add the confit shallot and shiitake mushrooms and saute until the mushrooms have lost most of their moisture.  Turn the heat to medium, add the green pepper and fresh shallot and cook until the shallot has softened. 

Push the vegetables to the cooler part of the skilled, add the final 2 t shallot oil and garlic and ginger and cook, stirring, 20-30 seconds.  The garlic should not brown.  Mix throughout the skillet.

Add the eggplant and stir to combine.

Push all vegetables out of the center and pour in the sauce.  Cook, stirring, until the sauce darkens and takes on a glossy appearance, 15-20 seconds.  Toss everything in the skillet, so that the vegetables become coated in the sauce.  Remove from heat.

Stir in the chopped Thai basil and serve with rice, garnished with whole basil leaves and sesame seeds.

*Roast as many peeled, quartered shallots as you feel like, submerged in olive oil at 350°F for 40 minutes, or until soft and translucent, with caramelized patches.  Store the shallots packed in the oil in the fridge.  Store extra oil separately, also in the fridge.  This stores very well, so make plenty.


BASMATI RICE
Non-traditional accompaniment for Thai food, I know.  From here

Ingredients:

2 c basmati rice
3 c boiling water
1/4 t salt
1/8 t distilled vinegar, to keep grains separate

Methodology:

Rinse the rice twice, rubbing grains between your fingers to remove excess starch.
Add rice to heated pot, and pour in boiling water, vinegar and salt.
Cover with foil and lid and place over high heat until water comes to a boil.
Turn heat as low as possible and cook rice for 15 minutes.
Remove from heat and steam rice with lid on for 5 minutes.
Fluff and serve.