Ingredients
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1
-
1 - 2
-
1
-
2
-
2
-
2
-
2 - 4
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1
-
-
-
-
-
-
-
Directions
Basil Eggplant (Aubergine) – Pud Makua Yow, I ordered this at my favorite Thai restaurant and then went in search of the recipe that tasted most like it Here you go I serve this on basmati rice You can use either regular eggplant or the long thin Asian eggplants I think the restaurant used little green ones that I have seen at the Asian market , Very good and authentic, like the cooking method, also , This was amazing It tastes exactly like the Basil Eggplant I order when I go out to eat used two American eggplants and it worked well Although, I think I will reduce the water next time because it didn’t all evaporate and I was stuck draining it and filtering it for the garlic and chilies used one Tbsp of fish sauce and one of soya sauce because I don’t like a strong fish sauce taste Also, I kept the seeds for one chili but discarded the seeds for the other so it wouldn’t be ridiculously spicy
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Steps
|
1
Done
|
Peel Eggplant If Desired. |
|
2
Done
|
Slice the Eggplant Into Irregular Shapes For Easy Turning While Cooking. |
|
3
Done
|
When It Is Sliced Into Rounds It Makes It Difficult to Flip Around the Pan. |
|
4
Done
|
Heat a Pan or Wok to Medium High. |
|
5
Done
|
Add Oil, Chili Peppers and Garlic. |
|
6
Done
|
Stir Until the Garlic Is Toasted Slightly. |
|
7
Done
|
Add Eggplant and Stir. |
|
8
Done
|
Add a Cup of Water and Cover the Pan. |
|
9
Done
|
Keep the Lid Closed Until the Eggplant Is Cooked, About 5 Minutes. |
|
10
Done
|
Almost All of the Water Should Be Evaporated. |
|
11
Done
|
Continue to Cook If Eggplant Is not Done to Your Liking. |
|
12
Done
|
Add Fish Sauce and Sugar. |
|
13
Done
|
Stir. |
|
14
Done
|
Add Basil and Quickly Stir. |
|
15
Done
|
Remove from Heat and Serve. |
