Monica’s Eggplant with garlic, green chilies and basil
3 long Japanese eggplants
3-4 garlic cloves
1 tablespoon cornstarch
3 tablespoons vegetable oil
Salt and pepper to taste
1/4 teaspoon turmeric
10-12 basil leaves
2-3 green chilies, sliced (remove the seeds and the ribs of the chile if you don’t want the heat)
Dice the Japanese eggplants (do not use any other variety for this). Keep skin on and try to dice them as small as you can get them
Peel and slice the garlic cloves
Place the diced eggplants on a paper napkin. Dust them with corn starch. Leave for about 20 minutes. Now press down with another paper napkin to absorb any moisture.
In a large, flat pan heat the oil. Add the garlic and eggplant. Cook, stirring often for about 8 minutes. The eggplant should be well-cooked by now. The pieces should be soft but will keep their shape.
Season with salt, black pepper and ground turmeric.
Using your hands tear up 10-12 basil leaves.
Add the basil leaves and sliced green chilies. Cook for just a minute.
Remove from heat.Serve!!
Photo by the very talented Reem Rizvi of Simplyreem.com
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