Stir-fry Eggplant and Basil

By idalingi
July 8, 2010
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Author Notes: TIPS: 1. Soaking cut eggplant in salt water can prevent oxidation and discoloration.
2. Fried eggplant to keep the skin fresh purple.
3. Select eggplant that's slender, soft and with a pointy tip.

Serves: 2

  • 3 eggplant (the long, skinny type)
  • 1 1/2 cups basil leaves
  • 2 green onions or scallions, minced
  • 2 cloves of garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 pinch red pepper flakes
  • 2 tablespoons Extra virgin olive oil
  • 1 tablespoon water
  1. Wash and cut eggplants into 1/3 " thick slices, immerse cut eggplants into salted water for 5 minutes, remove and drain; Mince garlic and green onions; Wash and dry the basil leaves.
  2. Heat oil in pan, fry eggplant until it is a bit soft, drain and set aside.
  3. Using the same pan, add the minced garlic, spring onions, all the seasonings, a tablespoon of water, and stir in with the eggplant.
  4. Add basil leaves, stir and immediately turn off the stove.

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