This dish is not going to win any beauty contest but the taste will certainly win a few hearts. Use Thai long green eggplants if they are available otherwise slender purple varieties will do. You can turn this into a vegetarian dish simply replace fish sauce with light soy.
serves 4 as part of a Thai meal
you'll need;
6 Asian purple eggplants, cut into chunks
half a bunch of Thai basil, picked (about 1/2 a cup)
3 garlic cloves, chopped
3 bird chilies, chopped
2 tbs of palm sugar
dash of fish sauce*
1/2 cup of stock
* replace fish sauce for a vegetarian version
Cut eggplants and chop garlic and chilies.
Saute garlic and chilies with a little oil for a few seconds.
Throw in the eggplants pieces and fry in the fragrant garlic and chili oil for a minute.
Add stock and seasonings, cover and simmer til tender.
Finally add the Thai basil and check for seasonings.
Serve immediately as part of a Thai meal. Never judge the book by a cover, this is a great example!
.jpg)
oh i love eggplants..boleh makan begitu saja dengan sambal belaca atau direbus or panggang.
ReplyDeleteHaha it doesn't look that bad. Nice simple dish buddy!
ReplyDeleteI actually think it looks pretty good...I'm a fan of eggplant though...i'll have to try it...much healthier than the fried eggplant I usually eat.
ReplyDeletehi tummy..makcik terlewat singgah..suka eggplant, kalau buat ulam mentah pun suka apa lagi dimasak begini
ReplyDeleteWow! Thats a very delicious stir fry...I love eggplants :-)
ReplyDeleteEasy and delicious stir fry, thanks for sharing this dish..
ReplyDeleteOne of my favourite vegetables!
ReplyDelete