Though the dish uses Thai basil, which are small leaves, purple stems,
and a licorice taste, I used Italian basil.
โหระพามะเขือยาว
/horaphā mahex yāw/
Serves 2-4
2 Japanese long eggplants
1 Tbs. (30 ml) sesame oil
2 garlic cloves, finely chopped
1 cup (240 ml) water
2 Tbs. (30 ml) tamari soy sauce
1 Tbs. (15 g) organic sugar
1 bunch of (Thai-if you can find it) Italian basil, leave whole bunch
1. Slice eggplant in half. Slice into bite size irregular shapes.
2. Heat sesame oil in a work over medium heat.
3. Add garlic. Cook until garlic turn golden brown.
4. Add eggplant, stirring to combine with the garlic.
5. Add water and cover the work with a lid.
6. Keep lid closed until the eggplant is cooked, 5-7 minutes.
7. When the eggplant turns from white to translucent, if is cooked.
8. If after 7 minutes, the eggplant is till not ready, add a little more
water and keep the lid closed until they are translucent or soft when pierced
with a folk.
9. Add tamari and sugar, gently stir to combine, be careful not to break up
the eggplant.
10. Add basil and cook 1 minute.
11. Serve by itself, with the above dishes, or rice.
OPTIONAL: Fry some extra-firm tofu slices in a separate pan and add them
when you add the tamari and sugar.
Served it with:
Baked/Grilled Portobello Mushrooms:
http://veggiefernandezs.blogspot.com/2014/07/bakedgrilled-portabella-mushrooms-with.html
and
Herbal Beans:
http://veggiefernandezs.blogspot.com/2011/05/herbal-beans.html
or cooked rice.
Baked/Grilled Portobello Mushrooms:
http://veggiefernandezs.blogspot.com/2014/07/bakedgrilled-portabella-mushrooms-with.html
and
Herbal Beans:
http://veggiefernandezs.blogspot.com/2011/05/herbal-beans.html
or cooked rice.
-modified from The Vegan Table
