Saturday, March 5, 2011

Brinjal With Thai Basil (Eggplant)

I love brinjal and could eat it in any cooking form, this recipe was made last summer when my thai basil was growing like there were no tomorrow... its tasty and goes very well with steamed rice! Good Vegetarian recipe too!


2 Chinese Brinjal (Long shape)
1 cup of thai basil leaves (Or more if desire)
3-4 Thai Chilli
3 Cloves of garlic (slice)
1 tsp Fish Sauce(Or Soy sauce)
1/2 tsp Sugar

Cut the brinjal into wedges or long shape, any shape that you prefer, just make sure it is quiet standard in size for even cooking. Pick the leaves from the stem of the Thai basil.Slice the garlic and chilli. If you do not like it too spicy, remove the seeds of chilli.

Heat up a cooking pan at high or medium high heat, I preferred cast iron as it cooks the brinjal well and keeps the beautiful purple colour intake. Add about 2 tsp of oil, stir in the garlic and chilli. When the garlic start fragrance, add the brinjal pieces, cover with lid, cook for about 5 minutes, turn once or twice in between.

Season with fish sauce/soy sauce and sugar, give it a good stir, and add the basil leaves before turning off the heat. Just mix the leaves well, and its done!

Brinjal With Thai Basil (Eggplant)

中文版,For Chinese, Click --》泰式罗勒炒茄子

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