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. —idalingi
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Ingredients
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3
eggplant (the long, skinny type)
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1 1/2 cups
basil leaves
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2
green onions or scallions, minced
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2
cloves of garlic, minced
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2 tablespoons
soy sauce
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1 tablespoon
sugar
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1 pinch
red pepper flakes
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2 tablespoons
Extra virgin olive oil
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1 tablespoon
water
Directions
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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.
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Heat oil in pan, fry eggplant until it is a bit soft, drain and set aside.
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Using the same pan, add the minced garlic, spring onions, all the seasonings, a tablespoon of water, and stir in with the eggplant.
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Add basil leaves, stir and immediately turn off the stove.
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