Basil Eggplant (aubergine) - Pud Makua Yow

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 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

Recipe

• 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.