Vegetarian Stir-fried Eggplant with Sweet Basil

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.

Yield: 2 - 4 servings

Prep time: 5 Minutes

Cooking time: 8 Minutes

Ready in: Less than 15 minutes

Ingredients:

2 Long Green Eggplants
1 Cup Thai Sweet Basil
3 large cloves Garlic
2 Thai Hot Chilies
2 Tablespoons Light Soy Sauce
1 Tablespoon Sugar
1 Tablespoon Vegetable Oil

Basic Directions:

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.