Basil Eggplant (Aubergine) - Pud Makua Yow |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I ordered this at my favorite Thai restaurant and then went in search of the recipe that tasted most like it. Here you go. I serve this on basmati rice. You can use either regular eggplant or the long thin Asian eggplants. I think the restaurant used little green ones that I have seen at the Asian market. Ingredients:
1 tablespoon oil |
1 -2 cup thai basil, leaves separated from the stem |
1 tablespoon sugar |
2 garlic cloves, chopped |
2 tablespoons fish sauce |
2 long thin japanese eggplants (one regular) |
2 -4 chili peppers, i used hot ones |
1 cup water |
Directions:
1. Peel eggplant if desired.
2. Slice the eggplant into irregular shapes for easy turning while cooking.
3. When it is sliced into rounds it makes it difficult to flip around the pan.
4. Heat a pan or wok to medium high.
5. Add oil, chili peppers and garlic.
6. Stir until the garlic is toasted slightly.
7. Add eggplant and stir.
8. Add a cup of water and cover the pan.
9. Keep the lid closed until the eggplant is cooked, about 5 minutes.
10. Almost all of the water should be evaporated.
11. Continue to cook if eggplant is not done to your liking.
12. Add fish sauce and sugar.
13. Stir.
14. Add basil and quickly stir.
15. Remove from heat and serve.
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