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.
1 bunch Thai basil, leaves picked from the stem
1 tablespoon sugar
2 cloves garlic, chopped
3 tablespoons soy sauce
2 eggplants,sliced into irregular shapes
2 green chillies,sliced
Heat a lightly oiled wok over high or medium high. Add chilies and garlic. Stir until the garlic turns golden brown.
Add eggplant and stir. Add half 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 and serve hot.