Basil Eggplant (Pud Makua Yow)
Basil eggplant is a simple dish to make. The basil and chili pepper, however, turn the mundane eggplant into something exciting. It can also be made without peppers for kids.
Either the long, thin Japanese eggplants or the big purple American eggplants can be used.
1 bunch Thai basil, leaves picked from the stem
1 tablespoon sugar
2 cloves garlic, chopped
2 tablespoons soy sauce
2 eggplants (about 1 lb.)
2 chili peppers
Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.
Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil.
Heat a lightly oiled (or sprayed) non-stick pan or wok over high or medium high. Add chili peppers and garlic. Stir until the garlic turns golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid closed until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add soy sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains its color. Turn off heat immediately.
Serve hot with rice.
Adapted from ThaiTable.com