This simple yet completely delicious stir-fried eggplant makes a nice side-dish that goes well with many other types of foods, or it can be a great vegetarian lunch when served with a little steamed rice. Our long green eggplant, known in Thailand as Makua Yao, is cooked and seasoned with just a little hot chili, garlic, and soy sauce. We toss in a healthy portion of our fragrant and flavorful Thai sweet basil, known here as Horapah, which contributes the subtle flavors of licorice, anise, and other familiar spices. If you are not a fan of spicy foods, leave the chili out for an equally delicious result. This recipe comes out great with any type of eggplant that you have locally available.
2 Long Green Eggplant
1 Cup Thai Sweet Basil (Horapah basil leaves, loosely packed)
3 large cloves Garlic
2 Thai Hot Chili
2 Tablespoons Light Soy Sauce
1 Tablespoon Sugar
1 Tablespoon Vegetable Oil
1: Cut the eggplant into large bite-sized pieces. Pluck the basil leaves. Crush the garlic and chili together.
2: Fry the garlic in oil until fragrant, then add the eggplant and 1 cup of water. Cook for about five minutes, or until the water is nearly gone and the eggplant is soft.
3: Season with sugar and soy sauce. Cook for one minute more, then turn off the heat and toss in the basil. Serve with steamed rice.
For detailed directions and photos, please visit our website page: http://ThaiCookbook.tv/thai-re....cipes/side-dishes/ve
Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at http://ThaiCookbook.tv to download our free Thai cook book.