Wednesday, February 27, 2013

Eggplant with basil and garlic

2-3 Chinese eggplants, cut longitudinally
2 cups of garlic, chopped
1/2 cup of fresh holy basil

1 tsp of black soy sauce
1 tbsp light soy sauce
2 tsp sugar
2 tsp corn starch
2 tbsp water
Dissolve solutes in the water/soy sauces

1. Heat non-stick pan,add garlic, stir until fragrant
2. add eggplants
3. Add sauce mixture
4. Stir until eggplant is cooked (do not overcook)
5. Add basil, stir until fragrant
6. Turn off heat (do not overcook the basil)
7. Serve with white or if you're in a health-promoting mood, brown rice

freshly chopped garlic


Recipe adapted from Christine Ho 

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