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Basil Eggplant
(Makheua Kaphao)
From: "adam Wetstein"
- 1 long asian eggplant, cut into thin 2" x 1" rectangles
- 1/2 red pepper, cut into thin 2" strips
- 1 clove garlic, minced
- 3-4 squirts soy sauce
- 25 fresh basil leaves
Heat a little oil in a wok.
Add garlic and stir fry for 30 secs, then add eggplant, 2 squirts
soy sauce, and a little water and stir fry for 2 mins.
Add red pepper, rest of soy sauce, and a little water and cook for
1 min.
Add basil leaves and cook, adding water if necessary, for another
minute.
Variations:
In Thailand this is made with 5 or 6 large fresh chilis thrown
in with the garlic, so it's spicy.
Be warned: it gives off a pungent, choking smoke!
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