Basil Eggplant

Method18 steps · about 15 min

1. 1

   Step 1: Set out the ingredients before heating the pan. Cut both eggplants (2) into irregular, bite-sized pieces that will be easy to turn.

   Uses 2 eggplants

   
2. 2

   Step 2: Check the eggplant pieces from step 1; irregular chunks are easier to turn in the pan than small flat disks. Keep them ready for cooking.

   Uses Irregular cut eggplant pieces

3. 3

   Step 3: Chop the 2 garlic cloves and slice both chili peppers (2). Keep these prepared aromatics and the cut eggplant from step 2 ready beside the stove.

   Uses 2 garlic cloves · 2 chili peppers · Cut eggplant held ready beside the stove

   
4. 4

   Step 4: Pick all the leaves from the bunch of Thai basil (1 bunch) and discard the stems. Keep the leaves ready for the final quick stir.

   Uses 1 bunch Thai basil, leaves picked from the stems

5. 5

   Step 5: Once the vegetables, aromatics and basil are prepared, heat a pan or wok over medium-high heat.

6. 6

   Step 6: Add the 1 tbsp vegetable oil to the hot pan, followed by all the chopped garlic and sliced chili prepared in step 3.

   Uses 1 tbsp vegetable oil · Prepared garlic and sliced chili

   
7. 7

   Step 7: Stir the garlic and chili in the oil from step 6 until the garlic is golden, without letting it burn.

   Uses Garlic, chili and frying oil in the pan

8. 8

   Step 8: Add all the cut eggplant held ready in step 3 to the golden garlic-and-chili pan from step 7 and stir to coat.

   Uses Cut eggplant pieces held ready · Golden garlic, chili and oil in the pan

9. 9

   Step 9: Pour the 1 cup water into the eggplant pan from step 8 and cover with a lid.

   Uses Eggplant and fried aromatics in the pan · 1 cup water for covered cooking

   
10. 10

    Step 10: Let the water in the covered pan from step 9 come to a steady simmer, then keep the lid closed for the following cooking phase.

    Uses Covered eggplant pan with measured cooking water

11. 11

    Step 11: Cook the covered eggplant pan from step 10 for about 5–7 minutes, checking from 5 minutes for tenderness.

    Check covered eggplant · 5 minUses Covered simmering eggplant pan

12. 12

    Step 12: Check the eggplant in the pan from step 11: the flesh should have changed from white to translucent and be tender.

    Uses Eggplant pan after the first covered cooking phase

13. 13

    Step 13: Check the liquid in the pan from step 12. By the time the eggplant is tender, most of the cooking water should have evaporated.

    Uses Eggplant pan checked for tenderness

14. 14

    Step 14: If the eggplant in the pan from step 13 is still firm and the pan is drying, add a little extra water, cover again and continue until the eggplant is tender. If it is already tender, proceed directly to seasoning.

    Uses Checked eggplant and remaining liquid in the pan · A little extra water, only if needed to finish cooking the eggplant

15. 15

    Step 15: Stir the 2 tbsp fish sauce and 1 tbsp sugar into the tender eggplant pan from step 14.

    Uses Tender cooked eggplant and aromatics · 2 tbsp fish sauce · 1 tbsp sugar

16. 16

    Step 16: Add all the picked Thai-basil leaves from step 4 to the seasoned eggplant pan from step 15. Stir quickly just to heat the leaves while keeping their color.

    Uses Eggplant seasoned with fish sauce and sugar · Picked Thai-basil leaves

17. 17

    Step 17: Turn off the heat immediately after the quick basil stir in step 16.

    Uses Hot basil eggplant in the pan

18. 18

    Step 18: Serve the completed basil eggplant from step 17 hot, with optional separately prepared cooked rice.

    Uses Finished basil eggplant · Separately prepared cooked rice, optional for serving