Basil Eggplant (Pud Makua Yow)
Basil eggplant is a simple dish to make. The basil and chili pepper, however,
turn the mundane eggplant into something exciting. It can also be made without
peppers for kids.
Either the long, thin Japanese eggplants or the big purple American eggplants can
be used.
1 bunch Thai basil, leaves picked from the stem
1 tablespoon sugar
2 cloves garlic, chopped
2 tablespoons soy sauce
2 eggplants (about 1 lb.)
2 chili peppers
Slice the eggplants into irregular shapes for easy turning in the pan. When
it is sliced into a small disk, it tends to stick to the bottom of the pan and
makes it difficult to flip or turn.
Chop garlic and slice chili peppers. Pick the leaves from the stem of the
Thai basil.
Heat a lightly oiled (or sprayed) non-stick pan or wok over high or medium
high. Add chili peppers and garlic. Stir until the garlic turns golden
brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a
lid. Keep the lid closed until the eggplant is cooked. It should take about 5-7
minutes before the eggplant is done. The eggplant turns from white to
translucent when it is done. Almost all of the water should have been evaporated
at this point. If the eggplant is still not cooked, add a little bit more water
and keep lid closed until the eggplant is ready. Add soy sauce and sugar and
stir. Add Thai basil and quickly stir to heat the basil, so that it retains its
color. Turn off heat immediately.
Serve hot with rice.
Adapted from ThaiTable.com
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