Sunday, August 12, 2012

Thai basil eggplant recipe

Here's a good and easy recipe, that is different and delicious. It's great with fresh eggplant and basil. It's a great use for all that extra basil out in the herb garden.
I fry sliced chicken breasts in the pan first, then prepare the recipe and serve with rice.

Fried Thai basil eggplant
1 tablespoon oil
2 -3 garlic cloves, minced
1 big  or 2 small eggplant, cut irregular
1 tablespoon sugar
1 bunch basil, washed and stems removed
2 chile peppers finely chopped or other hot peppers
2 tablespoons soy sauce or fish sauce

Cut eggplant into uniform irregular shapes. Heat oil in pan and cook garlic until lightly browned. Add eggplant, 1/2 cup water cover and simmer 5 minutes, until eggplant becomes translucent. Add more water as needed. Stir in sugar and fish sauce or soy sauce. Turn off the heat and add the basil, stirring gently. Serve with rice.


2 comments:

  1. Yummy! I found this didn't have QUITE enough of a bite for my tastes (I also served it over quinoa which I always feels needs a kick) so I upped the garlic to 4 cloves. Yum!

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    Replies
    1. That sounds really good. I think I'll add more garlic too when I make it this week.

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