Thai Basil Eggplant

Basil eggplant is a simple dish to make. 

In Thailand, the eggplants are green and long and unlike the big dark purple eggplants that you can find in the US. 

Purple Japanese eggplant is used in this recipe.

2 chili peppers

2 eggplants

2 tablespoons fish sauce

2 cloves chopped garlic

1 tablespoon sugar

1 bunch leaves picked from the stem Thai basil.

1 tablespoon peanut oil

Slice the eggplants into irregular shapes for easy turning in the pan. 

Chop garlic and slice Chile peppers. Heat a pan or wok over high or medium high. Add oil and ingredients. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the wok with a lid. Keep the lid close until the eggplant is cooked. It should cook about 5-7 minutes before the done. The eggplant somewhat turns translucent when it is done. Almost all of the water should have been evaporated at this point. Add  fish sauce and sugar and stir. Add Basil, quickly stir , so that it retains it color.