2 c eggplant (peeled if hard skin)
2 cloves garlic diced
2 hot dried or fresh Serrano or Thai peppers
2 c whole fresh basil leaves (Italian or Asian)
2 teaspoon fish sauce (optional)
1 teaspoon sugar
Medium high heat, quick saute garlic, olive oil, and hot pepper until garlic starts to brown. Quickly add chopped eggplant, fish sauce, and sugar. Saute until the eggplant is tender (approx. 5 minutes on high heat). Add basil leaves and saute fast and furious until leaves are wilted (approx. 3 minutes). Turn off heat. Add salt and pepper to taste. Serve with rice or not. Note: if heat sensitive, forget the peppers!
-- Recipe by Scott Newell
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