Braised baby eggplants with bok choy, peanuts and Thai basil

Fried until crisp and golden then braised, these baby eggplants are full of flavour as well as being silky smooth and tender – just as they should be.

SERVES 4

PREPARATION TIME: 15 MINUTES

COOKING TIME: 10–15 MINUTES

12 baby eggplants (aubergines), halved lengthways

100ml (3½floz) peanut oil

2 garlic cloves, chopped

3cm (1¼in) piece fresh ginger, finely chopped

6 baby bok choy, halved

4 spring onions (scallions), sliced

2 tablespoons light soy sauce

2 teaspoons palm sugar or soft brown sugar

3 tablespoons peanuts, toasted and crushed

a small handful of Thai basil leaves

Score the flesh of the eggplants in a crisscross pattern, then heat the oil in a large wok until it shimmers. Add the eggplants and fry, turning with tongs, until deeply golden. Transfer to a plate lined with paper towel, then carefully pour most of the oil out of the wok, leaving only about 1 tablespoon behind.

Return the wok to the heat and add the garlic and ginger. Stir-fry for 30 seconds, then add the bok choy and spring onions. Continue to stir-fry for a minute or so more.

Return the eggplants to the wok with the soy sauce, sugar and 2 tablespoons water. Allow to bubble and thicken for a couple more minutes.

Scatter the eggplants with crushed peanuts and Thai basil and serve with steamed rice.