This is my version of our favorite from a local Thai restaurant.  If you want a strictly vegetarian version, use half soy sauce half rice wine vinegar instead of fish sauce.  If you want more protein, you can throw some tofu in along with the eggplant and carrots.

Heat in a large skillet or wok

  • 3 tablespoons high temperature vegetable oil (Canola or Coconut)

Fry in the oil for a minute or two:

  • 1 Stalk Lemongrass, peeled, sliced and ground in a spice grinder
  • 1/2 Teaspoon Chile Flakes (Add up to 1 1/2 teaspoons for extra hot)

Add:

  • 3-4 long asian eggplants sliced diagonally into 3/4″ sections (baby eggplant or even regular eggplant will do, but the long asian eggplants have fewer seeds and they stay together better as they cook)
  • 1 carrot thinly sliced or julienne (yes I know carrots aren’t strictly Thai, but they taste so good)

Stir frequently but keep a lid on the mixture to retain heat.  As the eggplant cooks (5-6 minutes), monitor the level of oil, adding up to another tablespoon if the eggplant absorbs that much.

When the eggplant is not quite cooked through, add:

  • 1 tablespoon of oil
  • 1 onion cut into bite-sized pieces
  • 3 cloves of thinly sliced garlic
  • 1 large portobello mushroom sliced into 1/4″ strips

Stir for a few minutes then add:

  • 1 tablespoon fish sauce
  • 1 tablespoon maple syrup (Hey, not Thai either, but I live in Canada now!)

Stir until the eggplant is fully cooked and the onions are clear, turn off the heat and immediately stir in:

  • 20 fresh basil leaves, ripped into small pieces

Serve with Coconut Rice