Basil is my favorite herb and maybe a reason I love Thai food so much. The soups, curries, and stir-fries taste amazingly different with just few handfuls of sweet basil. This recipe is super easy and cooks in very little time. Serve with freshly cooked jasmine or basmati rice.
- 1 teaspoon vegetable oil
- 1 Thai chile pepper, or more to taste
- 2 cloves garlic, minced
- 3 Chinese eggplants, cut into 1-inch cubes, or more to taste
- ½ cup water
- 1 teaspoon dark soy sauce
- ½ teaspoon white sugar
- salt to taste
- 1 cup fresh basil leaves, roughly chopped
- 1 Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
- 2 Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.
- Calories 156.8
- Carbohydrate 31.9 g
- Fat 3.4 g
- Fiber 17.6 g
- Protein 6.1 g
- Saturated Fat 0.5 g
- Sodium 241 mg
- Sugar 13.1 g
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