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Thai Basil Eggplant (Pud Makua Yow)


Tom picked these up at his favorite farmers market


Tomatoes, Peppers and Thai Basil grown in my garden


I've been remiss in singing the praises of my CSA (Community Supported Agriculture) share. Fabulous, pesticide-free fresh produce once a week. How to eat it and use it all before it spoils? It's not always easy and it's rarely convenient. It challenges me and forces me to branch out in my cooking.

I'm lucky that my garden is going gangbusters. I have a huge Thai Basil plant that is seriously overgrown. I've wanted to make tofu basil since, well, forever. Turned out my tofu was a little past prime, but by some good fortune Tom brought home three perfect, slender eggplants so I used those, along with some purple peppers from my garden and a CSA
chile (serrano, I think) and hardneck garlic.



Thai Basil Eggplant (Pud Makua Yow)

Adapted from here and here

1 medium-sized eggplant, chopped into 1 1/2 inch pieces. (Don't slice into perfect rounds, they tend to stick to the wok)
1/2 red bell pepper, large dice
1/2 green (or purple if you can find it) bell pepper,
large dice
1/2 small onion, thinly sliced
1-2 Thai or serrano chiles, finely chopped

2 tbsp chopped garlic
a generous handful of fresh Thai basil leaves, roughly chopped
2 tbsp mild-flavored oil, like canola or sunflower; don't use olive oil

Sauce (adjust depending on how much sauce you prefer):
1-2 tbsp light soy sauce
1-2 tbsp water
2-4 tsp brown or palm sugar

Combine soy sauce, water and brown sugar; set aside.

Heat wok on medium-high heat. Add 1/2 tbsp oil (more if you need it) and eggplant. Fry for 2 minutes on either side, eggplant should just start to brown and turn soft. Remove from wok.

Add a little more oil to wok if needed. Toss in onions, and fry for 3-4 minutes, or until soft and glossy. Remove from wok.

Heat remaining oil. Add garlic and chiles, and fry until fragrant, about 30 seconds. Add sliced peppers and onions; fry for 30 seconds, stirring constantly. Return eggplant to the wok, and toss to combine.

Add sauce to the wok, stirring for 1 minute. Cook until the sauce is reduced and slightly thickened (it shouldn't take long). Toss in basil.

Serve hot, by itself in a bowl as I did because I was way too excited about this recipe to think ahead, or if you are more of a planner you might like it with rice.


4 comments:

I RUN LIKE A GIRL said...

Yummm!! That sounds delicious - I am stealing that recipe and making it ASAP!!

I'm new to your blog and am excited that there is another DC runner/blogger out there! Can't wait to read more.

Happy Running!

ultrarunnergirl said...

I RUN LIKE A GIRL - Glad to have you! Do you run trails, or are you a roadie? I need to post more about running, my summer has been largely about food and cooking, as you can see!

Emily said...

Kir - here's a suggestion to keep your fruits/veggies from spoiling without eating it all right away - the Debbie Meyer's Green Bags. You can find them at Bed Bath & Beyond for $10 for 10 (or 20) bags. They really work. I get a box of organic food delivered once a week and had problems with my tomatoes and lettuce dying on me right away. I know it sounds hokie, but a friend told me she uses them and loves them. I figured for $10 it's worth a shot. I'm pleased with them so far. My plums stayed crisp for a week, my tomatoes are still looking good, same with my cucumbers, and my romaine is still crisp and I have almost 1/2 of the head left. Give it a try! - Em

ultrarunnergirl said...

thanks Em! come run trails with me again soon!