Ingredients
2
2 servings
- •1 teaspoon vegetable oil
- •1 Thai chile pepper, or more to taste
- •2 cloves garlic, minced
- •3 Chinese eggplants, cut into 1-inch cubes, or more to taste
- •½ cup water
- •1 teaspoon dark soy sauce
- •½ teaspoon white sugar
- •salt to taste
- •1 cup fresh basil leaves, roughly chopped
Instructions
- Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
- Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.
Nutritional Facts
Per 2 servings
- Calories: 157
- Carbohydrate: 32g
- Fat: 3g
- Fiber: 18g
- Protein: 6g
- Sugar: 13g
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