Yields 4 servings
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.
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