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.
My Private Note
Units: US | Metric
- 1Peel eggplant if desired.
- 2Slice the eggplant into irregular shapes for easy turning while cooking.
- 3When it is sliced into rounds it makes it difficult to flip around the pan.
- 4Heat a pan or wok to medium high.
- 5Add oil, chili peppers and garlic.
- 6Stir until the garlic is toasted slightly.
- 7Add eggplant and stir.
- 8Add a cup of water and cover the pan.
- 9Keep the lid closed until the eggplant is cooked, about 5 minutes.
- 10Almost all of the water should be evaporated.
- 11Continue to cook if eggplant is not done to your liking.
- 12Add fish sauce and sugar.
- 14Add basil and quickly stir.
- 15Remove from heat and serve.
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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
- Total Fat 5.4 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 938.8 mg
- Total Carbohydrate 29.3 g
- Dietary Fiber 13.4 g
- Sugars 14.8 g
- Protein 5.3 g