Thai Basil Eggplant Stir-Fry

Ingredients

• Eggplant - 3 whole
• Garlic - 3 clove
• Red chili flakes - 1 tsp
• Thai basil leaves - 10 whole
• Soy sauce - 1 tsp
• Fish sauce - 1 tsp
• Brown sugar - 1 tbsp
• Oil

Instructions

1. 1Prepare the eggplant by cutting each one lengthwise into 2-inch pieces so they cook evenly.
2. 2Peel and chop the garlic finely so it releases its aroma quickly when it hits the pan.
3. 3Heat a thin film of oil in a large skillet over medium heat until it shimmers.
4. 4Add the chopped garlic and sauté until it is light brown and fragrant, watching carefully so it does not burn.
5. 5Add the eggplant pieces to the pan and sauté until they are cooked and soft, for 4-5 minutes, stirring so they brown a little on the edges.
6. 6Stir in the red chili flakes, soy sauce, fish sauce and brown sugar, and cook briefly so the flavors meld and the sugar dissolves.
7. 7Add the Thai basil leaves and toss everything together for a minute until the basil wilts and the dish is glossy and well combined.
8. 8Taste and do not add extra salt, since the soy and fish sauces already provide seasoning.