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    You are in: Home / Recipes / Basil Eggplant (Aubergine) - Pud Makua Yow Recipe
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    Basil Eggplant (Aubergine) - Pud Makua Yow

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    riffraff's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel eggplant if desired.
    2. 2
      Slice the eggplant into irregular shapes for easy turning while cooking.
    3. 3
      When it is sliced into rounds it makes it difficult to flip around the pan.
    4. 4
      Heat a pan or wok to medium high.
    5. 5
      Add oil, chili peppers and garlic.
    6. 6
      Stir until the garlic is toasted slightly.
    7. 7
      Add eggplant and stir.
    8. 8
      Add a cup of water and cover the pan.
    9. 9
      Keep the lid closed until the eggplant is cooked, about 5 minutes.
    10. 10
      Almost all of the water should be evaporated.
    11. 11
      Continue to cook if eggplant is not done to your liking.
    12. 12
      Add fish sauce and sugar.
    13. 13
      Stir.
    14. 14
      Add basil and quickly stir.
    15. 15
      Remove from heat and serve.

    Ratings & Reviews:

    • on February 07, 2010

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2014

      45

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 28, 2008

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Basil Eggplant (Aubergine) - Pud Makua Yow

    Serving Size: 1 (383 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 167.0
     
    Calories from Fat 49
    29%
    Total Fat 5.4 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 938.8 mg
    39%
    Total Carbohydrate 29.3 g
    9%
    Dietary Fiber 13.4 g
    53%
    Sugars 14.8 g
    59%
    Protein 5.3 g
    10%

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