Thai Basil Eggplant
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 tablespoon peanut oil
- 2 -3 garlic cloves, minced
- 2 Japanese eggplants (or 1 big purple, peeled and cut into pieces)
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 bunch basil, preferably Thai basil, washed and stems removed
- 2 Thai chiles, minced (optional)
directions
- Peel eggplant if desired (I don't). Cut into irregular shapes but same sizes. That makes them easier to turn and keeps them from sticking to the pan.
- Heat wok over med-high heat. Add oil, peppers and garlic. Cook until garlic becomes lightly browned, 1-2 minutes.
- Add eggplant and stir. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. You may need to add more water as it cooks.
- Add fish sauce and sugar. Stir gently. Turn off the heat and add the basil stir gently.
- Serve immediately.
- Really good with jasmine rice :O.
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Reviews
-
If you using regular American eggplant, you should definitely sweat the eggplant slices for about 20-30 minutes before cooking. I doubled this recipe and added pork to it. I should have just doubled the fish sauce instead of going with 3 tablespoons because it was a bit too salty but still very good. Would definitely make this again and just keep it to 1-2 tbsps of fish sauce. Also, the Thai basil is essential or else you won't have the authentic flavor.
RECIPE SUBMITTED BY
Your Gourmet Girlfriend
Novato, California