Sautéed Eggplants And Shrimp With Thai Basil

1 tbsp cooking oil of your choice olive oil for a healthier option
4 cloves garlic pounded in a mortar or roughly chopped
½ lb Japanese eggplants chopped into scalloped or diamond-shaped pieces, rinsed in salted room-temperature water
½ lb shrimp preferably size 21–25 per pound
¼ cup water or stock
2 tbsp Thaimee House Sauce *see notes for substitutions*
1 medium-sized Thai long chili *see notes for substitutions*
1 cup Thai basil leaves cleaned and picked

In a sauté pan over medium-high heat, heat your cooking oil. Add garlic and chili, cooking until fragrant and the garlic turns golden, about 1–2 minutes. *(See notes for tips on handling chili heat.)*
Add the chopped eggplants to the pan. Sauté until they are well charred and slightly softened, about 3 minutes.
Stir in the shrimp, cooking until they turn pink, approximately 3 minutes.
Pour in the stock and season with Thaimee House Sauce. Mix well to coat all ingredients evenly.
Add the Thai basil leaves and the Thai long chili. Give the dish a few stirs to combine, then turn off the heat.
Transfer to a serving plate and enjoy it warm with steamed rice.

When cooking chili in hot oil, the released capsaicin can cause a slight irritation, making you cough or sneeze. Don’t be alarmed—it will dissipate quickly.
Thaimee House Sauce substitute**: Use a mix of 1 tbsp oyster sauce, 1 tbsp soy sauce, a pinch of sugar, and a dash of white pepper.
Chili substitution**: Thai long chili is milder than regular Thai chili. For a less spicy alternative, use sliced bell peppers.
You can always substitute shrimp with your protein of choice. Chicken (either breast or thigh, cut into small bite-sized pieces), tofu, or minced beef or pork are excellent alternatives to try.