Adapted from The Big Book of Thai Curries by Vatcharin Bhumichitr.
- 2 large eggplants
- 2 teaspoons of salt
- 1 clove garlic, peeled and finely chopped
- 1 tablespoon oil
- 3 tablespoons red curry paste, or to taste
- 1/2 cup water
- 1 teaspoon soy sauce
- 1/2 teaspoon fish sauce
- 1/2 teaspoon sugar
To prepare the eggplants: chop into 1/2 inch slices and sprinkle with the salt. Leave the eggplants for 15 minutes or so, allowing the salt to draw out some of the liquid. Then pat the eggplant slices dry and set aside.
Heat the oil in a saucepan. Sautée the garlic for a few seconds; then add the eggplant slices and saute for five minutes until lightly browned. Add the curry paste and stir around to incorporate evenly.
Add the water, soy sauce, fish sauce, and sugar. Simmer for 10 minutes, until the eggplants are tender and soft. Serve immediately.