31 July 2008 No Comment

This recipe came out of my need for Thai takeout without going to the Thai restaurant. I love the flavor and texture of Japanese eggplant (the long, skinny kind). It’s not bitter like the globe eggplant. The picture for this recipe includes baby bok choy for a one-dish meal, but I originally made the recipe without bok choy when I made several dishes for dinner.

2 Japanese eggplant
2 handfuls fresh basil (Thai basil is best but not necessary)
Coconut oil
1” Fresh ginger, finely grated or minced
4 cloves garlic
Chili flakes, to taste
Sea salt, to taste
Water

Cut eggplant on the bias while turning eggplant. Heat pan on medium heat and add coconut oil into pan. Add enough coconut oil to coat pan (about 5-6 Tbsp.). The eggplant will soak up the oil, but you won’t have to keep adding more. Add grated ginger, press garlic into pan, and add chili flakes and sea salt to taste. Saute for a minute and add 1/4-1/2 c. water. Cover and cook until eggplant is done, about 5 minutes. Serves 2.