Thai Basil Eggplant (Pud Makau Yow) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A simple but tasty way to prepare eggplant. Any eggplant can be used, but it's best with long Japanese eggplant. Red pepper flakes can be substituted for Thai red chilis, and soy sauce can be substituted for fish sauce for a vegetarian rendition of the dish. Don't stint on the fresh basil, though, as that's crucial to the dish. Ingredients:
1 tablespoon olive oil |
1/2 cup fresh basil, chopped (thai basil preferred) |
1 tablespoon sugar |
2 cloves garlic, chopped |
2 tablespoons fish sauce |
5 cups eggplant , cubed |
2 chili peppers, minced |
3/4 cups water |
Directions:
1. Slice the eggplants into irregular shapes for easy turning in the pan. Mince the garlic and the chili peppers. Pick the basil leaves from the stem and chop.
2. Heat a pan or wok over high or medium high heat. Add oil, chili peppers, and garlic. Stir until the garlic turns golden brown. Add eggplant and stir. Add the water the cover the pan with a lid. Keep the lid closed until the eggplant is done, which should take about 5-7 minutes. The eggplant turns from white to translucent when it is done. Almost all of the water should be evaporated at this point. If the eggplant is not completely cooked, add a little bit more water and put the lid back on for a minute or two more.
3. When the eggplant is cooked, add the fish sauce and sugar and stir. Lastly, add the basil and quickly stir it to heat the basil, but don't let the basil lose its color. Turn off the heat immediately.
4. Serve with hot rice or couscous.
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