Thai Eggplant and Basil Stir-Fry (Pud Makua Yow)

[Printable Recipe]

Greenling brought us a beautiful bunch of basil and some cute little eggplants this week. I was still feeling inspired by the cooking class at Thai Fresh, so I decided to make a Thai dish to go with our lettuce wraps.

From Thai Table

Ingredients:

  • 1 tsp. canola oil
  • 3 cloves garlic, chopped
  • 2 chili peppers (I used 2 jalapenos that came in our box of peppers last week)
  • 1 lb. eggplant
  • 1 c. water
  • 10 large basil leaves
  • 1/2 tsp. granulated sugar
  • 2 tsp. fish sauce

Directions:

  • Chop the eggplant into chunks so that they are easier to flip in the pan. The skin should be left on. Greenling sent the cutest little mini eggplants, so I just quartered them.

  • Heat the canola oil over high heat, then add the garlic and jalapenos to the wok or skillet and saute until the garlic is lightly browned.
  • Add the eggplant to the pan and saute for a minute, then add the water. Cover the pan and let simmer for ~6-7 minutes until the water has evaporated and the eggplant is cooked.
  • Add the basil, sugar and fish sauce and toss to coat in the eggplant mixture. I left the basil whole so that it wilted in the mixture, but it can be chopped also. Remove from the heat and serve immediately.


I squeezed a bit of lime over the eggplant when it was done. Divine!

Verdict:
You all have heard my gripes about the texture of eggplant before, but this was actually really great! The flavors were wonderfully spicy-sweet and the eggplant was soft, yet retained its structure. And the seeds were relatively benign. =)

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