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.
- 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
- Peel eggplant if desired.
- Slice the eggplant into irregular shapes for easy turning while cooking.
- When it is sliced into rounds it makes it difficult to flip around the pan.
- Heat a pan or wok to medium high.
- Add oil, chili peppers and garlic.
- Stir until the garlic is toasted slightly.
- Add eggplant and stir.
- Add a cup of water and cover the pan.
- Keep the lid closed until the eggplant is cooked, about 5 minutes.
- Almost all of the water should be evaporated.
- Continue to cook if eggplant is not done to your liking.
- Add fish sauce and sugar.
- Add basil and quickly stir.
- Remove from heat and serve.
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.
Very good and authentic, like the cooking method, also.
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!