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. 1.
2. Slice the eggplants into irregular chunks by turning it 45 degrees.
3. This enables easy turning in the wok.
4. 2.
5. In a separate bowl, mix together the oyster sauce, sugar and salt.
6. Set aside.
7. 3.
8. Heat wok over medium high heat.
9. Add oil, garlic and chillies, stir until garlic becomes golden and aromatic.
10. 4.
11. Toss in the cut up eggplant and stir.
12. 5.
13. Add in the water and cover the wok.
14. After 7 minutes or so, give the eggplant a stir.
15. 6.
16. Eggplant is done when it has turned translucent.
17. If needed, add more water and return lid to wok for another few minutes.
18. 7.
19. Once eggplant is cooked, add in the oyster sauce mixture, toss until completely covered.
20. 8.
21. Turn heat off, throw in the basil and stir until just wilted to retain that beautiful green colour.
22. 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)