INGREDIENTS:
- 2 Chinese Eggplants ( thin, long purple eggplants)- chopped into thin fingers.
- 25-30 Basil leaves chopped
- 8 Lime Leaves( optional- I didn’t use it as I couldn’t find them)
- 1 Tbsp Sambal Oelek
- 4 cloves of Garlic- chopped
- 1 Tbsp Soy Sauce
- 1 tsp Brown Sugar
- Salt as per taste
- 2 Tbsp Olive Oil
- Lemon rinds of 1 Lemon
How to make Thai Eggplant Basil:
Heat olive oil in a heavy bottomed pan and toss in the chopped garlic until softened.
To this add the eggplant, toss and let it cook nicely. Then add salt and Sambal Oelek along with Soy Sauce.
Add basil and keep tossing slowly until all the leaves are nicely wilted.
Now add the lemon rinds.( Be careful when when removing the rinds from lemon. Just grate lightly taking care that you don’t grate the white as it then becomes bitter)
Serve steaming hot with white rice.