Thai Basil Eggplant2013-02-24
- Yield : 2
- Servings : 2
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Spicy Thai basil eggplant makes a great appetizer with dinner or a light lunch. Basic ingredients make this Thai recipe a quick on to stir-fry together in less than 30 minutes. The recipe can be tweaked for your enjoyment. A little more Thai chili pepper to make it really hot or possibly some extra Thai basil to really add some flavor. Either way this quick Thai recipe is a winner!
- Eggplants - 2 pieces
- Fish Sauce - 2 tablespoons
- Garlic Cloves - 2 chopped
- Thai Basil - 1 bunch of leaves
- Sugar - 1 tablespoon
- Chili Peppers - 2 pieces
- Cooking Oil - 1 tablespoon
Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil.
Preheat the sauce pan and add oil, chili peppers and garlic. Stir until the garlic turn golden brown.
Add chopped eggplant and stir for a while. Then add a cup of water, cover the sauce pan and leave for 5 minutes until eggplants will be ready turning from white to translucent.
Add fish sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it does not lose its natural color.
Remove from the fire and serve while hot with Thai jasmine rice.