BASIL EGGPLANT (Mud Makua Yow) (Chad & Misha)

• 2 each eggplant Japanese or Chinese, about 1 pound
• 1 tablespoon sesame oil
• 2 each hot chili peppers chopped and seeds removed
• 2 cloves garlic finely chopped
• 1 cup water
• 2 tablespoons soy sauce, tamari or Tamari. Mishas note: Tamari is a special, Japanese soy sauce that has a deeper, richer flavor than regular soy sauce
• 1 tablespoon sugar granulated
• 1 bunch basil thai, leaves picked from the stem and left whole
• 1 x rice, cooked for serving

1. Slice eggplants into irregular shapes (cut on the diagonal) for easy turning in the pan.
2. Eggplant sliced into disks tend to stick to the bottom of the pan, making it difficult to flip or turn.
3. Heat sesame oil in a nonstick pan or wok over medium heat.
4. Add chile peppers and garlic.
5. Cook until garlic turns golden brown, stirring constantly.
6. Add eggplant, gently stirring to combine with garlic and peppers.
7. Add water and cover the pan or wok with a lid.
8. Keep lid closed until the eggplant is cooked, 5 to 7 minutes.
9. When eggplant turns from white to translucent, it is cooked.
10. If after 7 minutes, the eggplant is still not ready, add a little more water and keep lid closed until the eggplant is translucent.
11. Add tamari and sugar and gently stir to combine, being careful not to break up the tender eggplant.
12. Add Thai basil, and cook for 1 minute more.
13. Turn off heat and serve hot with rice.

eggplant japanese, sesame oil, hot chili peppers, garlic, water, soy sauce, sugar, basil thai, rice

Taken from recipeland.com/recipe/v/basil-eggplant-mud-makua-yow-ch-53096 (may not work)