Basil eggplant is a simple recipe, and this version substantially reduces the unnecessary oil that usually plagues eggplant dishes. The basil and chile pepper turn the basic eggplant into something exciting. Use either the long, thin Japanese eggplants or the big purple globe/Italian eggplants. We love this recipe – even without the chile peppers. And we always serve with Jasmine rice.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minIngredients
or Tamari. Misha’s note: Tamari is a special, Japanese soy sauce that has a deeper, richer flavor than regular soy sauce
Directions
Slice eggplants into irregular shapes (cut on the diagonal) for easy turning in the pan.
Eggplant sliced into disks tend to stick to the bottom of the pan, making it difficult to flip or turn.
Heat sesame oil in a nonstick pan or wok over medium heat. Add chile peppers and garlic. Cook until garlic turns golden brown, stirring constantly.
Add eggplant, gently stirring to combine with garlic and peppers. Add water and cover the pan or wok with a lid.
Keep lid closed until the eggplant is cooked, 5 to 7 minutes.
When eggplant turns from white to translucent, it is cooked. If after 7 minutes, the eggplant is still not ready, add a little more water and keep lid closed until the eggplant is translucent.
Add tamari and sugar and gently stir to combine, being careful not to break up the tender eggplant.
Add Thai basil, and cook for 1 minute more. Turn off heat and serve hot with rice.
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