Recipe ingredients and directions:
2 lbs eggplant
3 T peanut oil
8 cloves garlic
2 T white or rice vinegar
1 T soy sauce
2 red chilis (I use dried tein tsin)
1 1/2 t. sugar
1/2 C Asian basil leaves
Grill eggplant. When soft but not reduced to mush, cut into
2 1/2" x 1/2" x 1/2" peices.
Add peanut oil to a hot wok. Stirfry garlic until beginning to
golden-up.
Add the eggplant, fry a couple minutes. Add a liquid made of
vinegar, soy, chilis and sugar.
Fry until cooked, hot, and mixed. Add basil leaves. Serve with
rice.
Category: Asian Recipes