Basil Eggplant

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   1.

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   Slice the eggplants into irregular chunks by turning it 45 degrees.

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   This enables easy turning in the wok.

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   2.

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   In a separate bowl, mix together the oyster sauce, sugar and salt.

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   Set aside.

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   3.

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   Heat wok over medium high heat.

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   Add oil, garlic and chillies, stir until garlic becomes golden and aromatic.

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    4.

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    Toss in the cut up eggplant and stir.

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    5.

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    Add in the water and cover the wok.

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    After 7 minutes or so, give the eggplant a stir.

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    6.

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    Eggplant is done when it has turned translucent.

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    If needed, add more water and return lid to wok for another few minutes.

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    7.

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    Once eggplant is cooked, add in the oyster sauce mixture, toss until completely covered.

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    8.

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    Turn heat off, throw in the basil and stir until just wilted to retain that beautiful green colour.

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    This dish is so delicious, I dont even bother with the steamed rice.

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