Back to basics. Thai green eggplants with basil.
So delicious; so simple.
If you need to make the vegan version, replace the fish sauce with soy sauce.
Serve this with hot rice (I’d use jasmine basmati, but I just love that kind of rice).
7 small round thai green eggplants
1 bunch of thai basil
3 cloves fresh garlic, pounded with the side of the knife
2 T olive oil
1 T white sugar
Chile peppers as needed
First, cut off the green stalk tops of the eggplant and quarter them. Throw them into a large pan with 2T of olive oil and salt. They will roast and turn brown. It will take about 10-12 minutes for them to turn brown on medium-high heat.
While they are searing in the vegetable oil, add the 1T sugar, the garlic (pounded and mostly whole), and, if you are using, the chili peppers. You may also throw some basil in too, but the basil will wilt and add flavor. Reserve at least some fresh basil for the last step – presentation.
As the eggplant cooks in the oil with the spices, if it runs low on liquids, add a 1/4 cup of water and cover to steam the eggplant.
Nearing the end of the cooking (you can tell the eggplants are cooked when they have no more visible whiteness to them – and the whiteness has turned a brown with some crispier edge).
At the point that they are browned and crisped add the fish sauce. When serving, slice up the thai basil with some kitchen scissors (you do have those, right? if not, get some. so handy for herbs).
Present with the sliced basil on top and viola! A quick and easy meal.