Thai Basil Eggplant

1. 1

   Peel eggplant if desired (I don't). Cut into irregular shapes but same sizes. That makes them easier to turn and keeps them from sticking to the pan.

2. 2

   Heat wok over med-high heat. Add oil, peppers and garlic. Cook until garlic becomes lightly browned, 1-2 minutes.

3. 3

   Add eggplant and stir. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. You may need to add more water as it cooks.

4. 4

   Add fish sauce and sugar. Stir gently. Turn off the heat and add the basil stir gently.

5. 5

   Serve immediately.

6. 6

   Really good with jasmine rice :O.

* Per serving · 4 servings · Values may vary.

No additional tips available.