Tried this last night with Millionaire Eggplant. Peeled, cut into 2" sections then quartered. Strips were about ½” by ½” by 2”. Delicious!
Thai Eggplant with Basil & Red Pepper
Serves 8
2 medium organic eggplants, cut into 2 inch long strips
½ tablespoon organic minced garlic
1 jalapeño pepper (red if available), cut into thin slivers
¼ tablespoon crushed chilies
1/8 cup peanut oil
½ cup water
¼ tablespoon sugar
1 tablespoon tamari soy sauce
1 small handful Thai or regular basil leaves
Heat the oil in wok over high heat. Add garlic, jalapeno strips, and crushed chilies. Stir for 30 seconds and then stir in the eggplant strips. Saute for a few minutes, stirring frequently. Add the water, cover and let steam until eggplant is tender. Stir in the sugar and tamari. Remove from heat and stir in basil leaves.
This recipe was posted on 2005-07-08 17:32:50
From:
http://www.seward.coop