Basil Eggplant

Sat, Jan 15, 2011

About Thailand Cooking, Vegetarian

Basil eggplant or Pad Makua Yow is a simple dish to make. The basil and chili pepper, however, turn the mundane eggplant into something exciting. It can also be made without peppers for kids. In Thailand, the eggplants are green and long and unlike the big dark purplish eggplants

Pad Makua Yow

Pad Makua Yow

1 tablespoon vegetable oil
1 bunch Thai basil leaves
1 tablespoon sugar
2 cloves garlic, chopped
2 tablespoons fish sauce
2 eggplants
2 chili peppers

1. Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.

2. Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil.

3. Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown.
4. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked.

It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately.

Serve hot with rice.

, , , ,

This post was written by:

- who has written 228 posts on Thailand Cooking & Thai Food.

I write about Thai food and i also teach Thai and do Thai translations.

Contact the author

Leave a Reply