Basil Eggplant (Aubergine) - Pud Makua Yow

Total Time
40mins
Prep 20 mins
Cook 20 mins

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 Nutrition

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.
Most Helpful

5 5

This was amazing. It tastes exactly like the Basil Eggplant I order when I go out to eat. I used two American eggplants and it worked well. Although, I think I will reduce the water next time because it didn't all evaporate and I was stuck draining it and filtering it for the garlic and chilies. I used one Tbsp of fish sauce and one of soya sauce because I don't like a strong fish sauce taste. Also, I kept the seeds for one chili but discarded the seeds for the other so it wouldn't be ridiculously spicy.

4 5

Very good and authentic, like the cooking method, also.

5 5

Really yummy! I used homegrown Japanese eggplants and basil, so it was all very fresh. The sauce was delicious. I ended up combining the eggplant with a lightly fried tofu dish that I was also making, and they combined beautifully. Thanks, riffraff!