Hakka (Taiwanese)-Style Stir-Fried Eggplant with Basil (Ke Jia Tsao Qie Zi)

I'm not all that familiar with Hakka cuisine, but I came across this recipe in Tsung-Yun Wang's Home-Style Taiwanese Cooking. This dish is very similar to the "Eggplant in Garlic Sauce" found on the menus of many a Chinese restaurant here in SoCal (not the spicy Szechuan version). I've come across very similar recipes that refer to this as "Taiwan-Style" Eggplant with Basil, perhaps because the Hakka are the 2nd largest ethnic group (comprising about 15% of the population) in Taiwan.

There's no meat in this dish and the eggplant is sautéed in a savory-sweet sauce of finely minced garlic, soy sauce and a touch of sugar. I guess what makes this dish distinctive is the addition of a generous amount of fresh basil leaves right before serving. The brining step helps to remove some of the excess moisture and occasional bitter taste in the eggplant, while also preserving its vibrant purple color.

Ingredients:
4 large Chinese or Japanese eggplants, ends cut off, each cut into 3rds, then sliced into 3" x 1/2" sticks

BRINE:

8 cups water

2 tbsp. Kosher salt

5 cloves garlic, finely minced
1 red Fresno chiles, seeded and sliced
4 cups of vegetable oil

SAUCE:
4 tbsp. soy sauce
2 tbsp. sugar

1 cup water

2 cups Thai or Taiwan basil leaves (ok to sub with regular sweet basil)

1. Combine 8 cups of water and 2 tbsp. Kosher salt in a large bowl until the salt has dissolved. Place the sliced eggplant into the brine and weigh down with a plate to keep them submerged. Brine for 30 minutes up to 2 hours.

2. Remove the brined eggplant to a paper towel-lined surface and pat dry with additional paper towels.

3. Heat 4 cups of oil in a large wok or saute pan over high heat. Once the oil starts to shimmer, add the eggplant pieces (do not overcrowd - cook in two batches if needed) and cook for 6-8 minutes, swirling them occasionally with a spatula or slotted spoon until they are lightly browned and have softened slightly. Remove to a paper towel lined plate to drain.

4. Pour out all but 1 tbsp. of oil (not more, or the dish may become too oily) in the pan and return back to the heat. Add the garlic and chiles and saute briefly. 

5. Add the reserved eggplant to the garlic and chiles in the pan. Toss and stir in the sauce and bring to a boil; cook 30 seconds to a minute.

6. Stir in the fresh basil leaves, turn off the heat and let sit 5 minutes. 

7. Plate and serve with steamed white rice on the side. 

Eggplant, basil, minced garlic and sliced Fresno chiles. 

Soak the eggplant in the brine for 30 minutes up to 1 hour (top with a plate to keep them submerged).

Remove the brined eggplant to a paper towel-lined plate or chopping board; use additional paper towels to pat them dry.

Fry the eggplant over high heat until lightly brown and slightly softened (5-8 minutes).

Drain the eggplant on paper towels. 

Pour out all but 1 tbsp. of oil in the pan and saute the garlic and chiles. 

Add in the eggplant, toss, and pour in the sauce.

Stir in the fresh basil leaves, turn off heat and let sit 5 minutes. 

Plate and serve with steamed white rice.