Ingredients for Basil Eggplant Aubergine Pud Makua Yow
- 2 tablespoons vegetable oil
- 1 cup fresh Thai basil leaves
- 1 tablespoon sugar
- 2-3 garlic cloves, minced
- 2 tablespoons fish sauce
- 3 Japanese eggplants, sliced into 1-inch pieces
- 2-3 fresh red chilies, chopped
- 1 cup water
- cooked basmati rice
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How to Make Basil Eggplant Aubergine Pud Makua Yow
- Prepare the eggplant: Peel the eggplant if desired. Slice into irregular 1-inch thick pieces. Avoid perfectly round slices for easier flipping.
- Heat the pan: Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
- Sauté aromatics: Add the minced garlic and chopped chilies. Stir-fry for about 1 minute, until fragrant and the garlic is lightly toasted.
- Cook the eggplant: Add the eggplant slices to the wok and stir to coat with oil.
- Simmer: Add 1 cup of water, cover the pan, and reduce heat to medium-low. Simmer for about 5-7 minutes, or until the eggplant is tender and most of the water has evaporated.
- Season: Stir in 2 tablespoons of fish sauce and 1 tablespoon of sugar. Adjust to your taste.
- Add basil: Stir in the fresh basil leaves. Cook for another minute, until wilted but still vibrant green.
- Serve: Remove from heat and serve immediately over cooked basmati rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
59g
Fat
3g
Carbs
9g
