Spicy Thai tulsi eggplant constitutes a great appetizer with dinner or perhaps a light lunch. Fundamental ingredients get this to Thai recipe a fast onto stir-fry together in under half an hour. The recipe could be tweaked for the enjoyment. A bit more Thai chili pepper to really make it really hot or even additional Thai tulsi to actually then add flavor. In either case this quick Thai recipe is really a champion!
Ingredients
- Eggplants - 2 pieces
- Fish Sauce - two tablespoons
- Garlic clove Cloves - 2 chopped
- Thai Tulsi - 1 couple of leaves
- Sugar - 1 tablespoon
- Chili Peppers - 2 pieces
- Oil - 1 tablespoon
Method
Step One
Chop garlic clove and slice chili peppers. Select the leaves in the stem from the Thai tulsi.
Step Two
Preheat the sauce pan and add oil, chili peppers and garlic clove. Stir before the garlic clove turn golden brown.
Step Three
Add chopped eggplant and stir for some time. Adding a mug of water, cover the sauce pan and then leave for five minutes until eggplants is going to be ready turning from white-colored to translucent.
Step Four
Add fish sauce and sugar and stir. Add Thai tulsi and rapidly stir to heat the tulsi, in order that it doesn't lose its natural color.
Step Five
Remove in the fire and serve while hot with Thai jasmine grain.