Recipe serves: 4-6

Thai eggplants with chilies

4 each Chinese eggplants, washed/ not peeled in large bite size pieces
2 Tbsp oil
½ tsp garlic, minced
1 each serrano chili, minced
3 Tbsp soy sauce
½ tsp sugar
¼ tsp salt
¾ cup basil leaves

Preparation steps:
  1. Boil water in a steamer. Steam the eggplants for 7-10 minutes. Remove from steamer.
  2. Heat a wok over high heat. Add garlic and chilies, stir for 15-30 seconds.
  3. Add the eggplants and stir well for 30-60 seconds.
  4. Add soy sauce, sugar and salt and continue to stir until the eggplants are tender, about 1 minute.
  5. Add basil and stir fry additional 1 minute.
Picture of recipe
Take note!
  • The eggplants can be steamed couple
    of hours before being stir fried.
  • Using 1 serrano chili makes it a fairly
    spicy dish. To reduce the heat
    use only ½ serrano chili.

Related recipe:
  1. steamed rice