Basil Eggplant
- 4 whole Chinese Eggplants, Cut Into Irregular Chunks
- 1/4 cups Oyster Sauce
- 1 Tablespoon Sugar
- 1/4 teaspoons Salt To Taste
- 2 Tablespoons Olive Oil
- 3 cloves Garlic, Minced
- 2 whole Chili Peppers, Sliced Lengthwise And Quartered
- 1 cup Water
- 1 bunch Thai Basil Leaves, Pick Them Off The Stems
- 1.
- Slice the eggplants into irregular chunks by turning it 45 degrees.
- This enables easy turning in the wok.
- 2.
- In a separate bowl, mix together the oyster sauce, sugar and salt.
- Set aside.
- 3.
- Heat wok over medium high heat.
- Add oil, garlic and chillies, stir until garlic becomes golden and aromatic.
- 4.
- Toss in the cut up eggplant and stir.
- 5.
- Add in the water and cover the wok.
- After 7 minutes or so, give the eggplant a stir.
- 6.
- Eggplant is done when it has turned translucent.
- If needed, add more water and return lid to wok for another few minutes.
- 7.
- Once eggplant is cooked, add in the oyster sauce mixture, toss until completely covered.
- 8.
- Turn heat off, throw in the basil and stir until just wilted to retain that beautiful green colour.
- This dish is so delicious, I dont even bother with the steamed rice.
chinese eggplants, oyster sauce, sugar, salt, olive oil, garlic, chili peppers, water, basil
Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/basil-eggplant/ (may not work)