Spicy Garlic Eggplant with Chicken, Shrimp, and Scallop

2 Chinese Eggplants (long thin purple, good stuff) – Cut into ½ - ¾ inch chunks

1 Chicken Breast

1 Cup of baby shrimp and scallops

3-5 garlic cloves, thinly sliced (or be lazy and use a press, but thinly sliced looks nice, just sayin’)

1 Large white onion

1 tbsp soy sauce

2-3 tsp Sriracha (hot stuff)

1 lime

Fresh Bundle of Thai ‘Holy’ Basil (has a nice spicy licorice flavour), if you can’t find Thai basil use 2-3 star anise and fry them in the oil from the very start.

 1tsp sugar (could be brown, white or palm sugar)

1 tsp veg oil

Rice:

1½ Cups Sushi Rice

½ Cup Jasmin Rice

2.5 cups water

Rice: Rinse  rice 3 times, on 4^th time add extra water and vigorously rub rice grains together to polish them.

Strain with fine mesh sieve and let sit for 30 mins

Add 2.5 cups water and cook on medium with lid off for 15-20 mins until completely absorbed, then take off heat and put lid on for 5, fluff, and let sit 5 more mins with lid on. 

Main:

Start by cutting the onion thinly and cooking it on medium for 15-20 mins, until translucent and slightly caramelized.

Now, heat the oil and fry the eggplant until golden brown on the outside.  Set aside.

For the protein, start by cutting the chicken into thin slices (roughly 1/3 inch). Fry the chicken briefly on high heat until golden on the outside. Then push the chicken aside and cook the shrimp and scallops for a few minutes until almost fully opaque.

Add the Garlic and continue frying for a minute, then add the mostly cooked onion and eggplant.

Mix the soy, sriracha, juice of 1 lime, and sugar. Pour into the pan and mix it around until completely incorporated. Rip up the basil leaves and throw them in at this point, let cook for 1 minute or 2.

This dish is easy to make and the Thai basil and lime give a really fresh flavour pop which is complemented with the kick from garlic and Sriracha. This dish could be done without the chicken, or with more seafood instead of chicken, or vegetarian if you add extra eggplant and use no meat/seafood.

Serve over hot rice.

Stay hungry my friends.