Basil Eggplant (Aubergine) - Pud Makua Yow
- Reviews 5
Ready In: 40 mins
Serves: 3-4
Ingredients
- 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
Directions
- 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.
- Stir.
- Add basil and quickly stir.
- Remove from heat and serve.
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