5fresh red Thai chiliseeded and cut into long thin slivers
1Tbspof store-bought red chili paste
½cupof dry-roasted peanutsroughly chopped
½cupof loosely pack Thai basil or regular basil leaves
2Tbspof cooking oil and more for drizzling
Salt to taste
Instructions
Preheat oven to 350 F. Meanwhile soak the dried shrimp in warm water until soft. Drain off the water and roughly chop the shrimp
Place the cut eggplants on a baking sheets lined with aluminum foil. Drizzle cooking oil over and toss to coat the eggplants. Place into the oven and bake the eggplants until they are tender, may take somewhere about 30 minutes or longer depending on your oven. Mine took almost 45 minutes
Preheat a wok or skillet until hot. Add in 2 Tbsp of cooking oil. Add in the dried shrimp and stir-fry for about 1 minute. Add in the garlic and stir-fry for another 30 seconds. Add in the onion and stir fry until soft. Add in the roasted eggplants, oyster sauce, red chili paste, and fresh chili. Saute for about 1 minute and have a taste and season with salt to your taste if needed.
Stir in the basil and sprinkled with some roasted peanuts and ready to be serve