This vegetarian Thai basil eggplant side dish marries eggplant with sweet basil leaves and is best served over freshly cooked jasmine or basmati rice.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
157 Calories
Recipe Instructions
Step 1
Heat oil in a skillet over medium heat. Add garlic and chile pepper; cook and stir until garlic is golden, about 1 minute. Add eggplant; stir in water and cover. Cook and stir every few minutes, until eggplant softens, 5 to 8 minutes.
Step 2
Stir in soy sauce, sugar, and salt; continue cooking, uncovered, until water has evaporated and eggplant is coated with sauce, about 5 minutes. Stir in basil leaves once; remove from heat.
Ingredients
1 teaspoon vegetable oil
salt to taste
2 cloves garlic, minced
1 teaspoon dark soy sauce
1 Thai chile pepper, or more to taste
3 Chinese eggplants, cut into 1-inch cubes, or more to taste