February 18th, 2010 
admin By Bank Takaeng
The most common eggplants in Thai cooking are the round white, green or golden and about the size of a golf ball. They are essential in chili sauce and curry dishes.
Ingredients:
- Eggplant sliced diagonal 3/4 cm. wide – 200g
- Red spur chili pepper, sliced diagonal – 1
- Fermented soy bean – 1/2 tbsp / 8ml.
- Mushroom sauce – 1tbsp / 15ml.
- Soy sauce – 1tbsp / 15ml
- Bird’s eye chili smashed – 2-4
- Cooking oil – 1tbsp / 15ml.
- Sweet bail – 1/2 cup / 120ml.
- Dash of sugar and white pepper.
Preparation:
- Fried garlic in the hot oil over medium heat, then added eggplants, turn up fire high, keep stir. If you see it too dry added some water, keep fried, until eggplants are cooked and soft.
- Add chili, fermented soy bean, soy sauce, mushroom sauce, sugar and pepper. Keep stirring for a few minutes.
- Add sweet basil, tossed them around and over, They are ready to serve.
This is served for 2 people.
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