Basil and Eggplant stir-fry Eggs – Sybaritica

Basil and Eggplant stir-fry Eggs, or 羅勒茄子炒蛋, is a very simple dish that can be one item in a Chinese meal, or alone for a quick breakfast.

Servings: 4 as part of a Chinese Meal

• 1 small Asian Eggplant;
• 1 pinch Salt;
• 1 Tbsp. Lemon juice.
• 3 Eggs;
• 1 cup Basil leaves coarsely chopped;
• 1 tbsp. Cornstarch mixed to a slurry with a little water;
• 1 tbsp. Fish Sauce;
• 1 tsp. Sugar.
• 1 tbsp. Rice Wine;
• 1 pinch White Pepper;
• 1 ½ tbsp. Vegetable Oil.

• Slice the eggplant in half lengthwise and then across into half-moons about a half an inch (1 cm) thick. Toss the pieces with lemon juice and salt.
• Beat the eggs in a bowl together with the cornstarch slurry then stir in the sugar, fish sauce and white pepper. Set aside for the moment.
• Heat the oil in a pan over moderately high heat then quickly sauté the eggplant pieces until they begin to turn golden.
• Pour in the egg mix and scatter the basil over top of everything.
• Allow the eggs to just begin to set at the bottom of the pan for a few seconds and then begin to turn the mix very slowly, one area at a time, breaking the thickening egg mixture into fluffy ‘curds’
• When the eggs are almost completely set, plate and serve immediately.