Basil Eggplant (Aubergine) - Pud Makua Yow

READY IN: 40mins
Recipe by riffraff

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.

Top Review by Canadian_in_the_Bay

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.

Ingredients Nutrition


  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.

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