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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

    Average Rating:

    5 Total Reviews

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    • on February 07, 2010

      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.

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    • on July 02, 2014

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

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    • on July 28, 2008

      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
    • on November 19, 2007

      Very very tasty!!! I added beef, mushrooms and greenpeppers to make a more substantial meal and also added some ginger to up the flavouring.

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    • on July 17, 2007

      I really enjoyed this dish. I altered it slightly to make it vegan by omitting the fish sauce and using soy sauce instead which worked quite nicely for me. I also used cinnamon basil as that is what I'm growing in my herb garden - yum!

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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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