Monday, October 3, 2011

Eggplant Stir fried with Thai Basil

                It was one of my childhood recipes that my dad cooked for us.  Usually my dad did not cook much, but when he cooked he always surprised us and this recipe is one of them.  Because when I was a kid I didn’t really like eggplant much, but my dad made eggplant at another level of tastiness.   

This is a vegetarian recipe.  All of the ingredients are almost like Thai basil stir fried, but you have a little soy bean paste( I have the details on a sauce blog) in it.  This dish tastes salty sweet.  Try it and you might find yourself in love with this dish like me!!!

Ingredients: 1 serving

2 Chinese eggplants or ½ Italian eggplants (cut into bite size)

½ cup basil leave

1 sliced fresh Jalapeño (optional)

2 globes chop garlic

2 tbsp. soy bean paste

1 tbsp. sugar

1 tsp. soy sauce

2 tbsp. water

1 tbsp. vegetable oil.

Cooking instructions

1.       Chop garlic

1.       Heat the pan at medium heat, when it is hot add vegetable oil then fried garlic until golden pull garlic off on the side for garnish later.

2.       Add eggplant, sugar, soy bean paste stir it well then add water and turn the heat down to medium low and cover it about 2-3 minutes or until the eggplant softens then add Jalapeño.

3.       Turn the heat off and add basil leave stir until mixed, then pour into serving plate then put fried garlic on the top and serve with steamed rice.

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