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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Main Dish Side Dishes Vegetables Asian Thai Dinner Party Low Fat Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Brunch

Basil Eggplant Aubergine Pud Makua Yow

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.

Steps

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.

Ingredients

oil, thai basil, sugar, garlic cloves, fish sauce, japanese eggplants, chili peppers, water