Best 2 Basil Eggplant Aubergine Pud Makua Yow Recipes

**A Culinary Journey to Basil Eggplant: Unveiling the Delights of Pud Makua Yow and Its Variations**

In the realm of culinary artistry, few dishes capture the essence of simplicity and flavor like Pud Makua Yow, a traditional Thai dish that showcases the harmonious union of basil, eggplant, and minced pork. This delectable dish, also known as Pad Prik King, is a staple in Thai households and street food stalls, tantalizing taste buds with its aromatic blend of spices and textures. Our article presents a comprehensive guide to mastering this classic recipe, along with exciting variations that elevate the dish to new heights of culinary excellence. Discover the secrets behind creating the perfect Pud Makua Yow, from selecting the freshest ingredients to achieving the ideal balance of flavors. Embark on a culinary adventure as we explore the depths of Thai cuisine, uncovering the nuances of this beloved dish and its captivating variations.

Here are our top 2 tried and tested recipes!

THAI BASIL EGGPLANT

Thai Basil Eggplant image

Basil is my favorite herb and maybe a reason I love Thai food so much. The soups, curries, and stir-fries taste amazingly different with just few handfuls of sweet basil. This recipe is super easy and cooks in very little time. Serve with freshly cooked jasmine or basmati rice.

Provided by ChiBites

Categories Side Dish Vegetables Eggplant

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

1 teaspoon vegetable oil
1 Thai chile pepper, or more to taste
2 cloves garlic, minced
3 Chinese eggplants, cut into 1-inch cubes, or more to taste
½ cup water
1 teaspoon dark soy sauce
½ teaspoon white sugar
salt to taste
1 cup fresh basil leaves, roughly chopped

Steps:

Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.

Nutrition Facts : Calories 156.8 calories, Carbohydrate 31.9 g, Fat 3.4 g, Fiber 17.6 g, Protein 6.1 g, SaturatedFat 0.5 g, Sodium 241 mg, Sugar 13.1 g

BASIL EGGPLANT (AUBERGINE) - PUD MAKUA YOW

Basil Eggplant (Aubergine) - Pud Makua Yow image

I ordered this at my favorite Thai restaurant and then went in search of the recipe that tasted most like it. Here you go. I serve this on basmati rice. You can use either regular eggplant or the long thin Asian eggplants. I think the restaurant used little green ones that I have seen at the Asian market.

Provided by riffraff

Categories Vegetable

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon oil
1 -2 cup Thai basil, leaves separated from the stem
1 tablespoon sugar
2 garlic cloves, chopped
2 tablespoons fish sauce
2 long thin Japanese eggplants (one regular)
2 -4 chili peppers, I used hot ones
1 cup water

Steps:

Peel eggplant if desired.
Slice the eggplant into irregular shapes for easy turning while cooking.
When it is sliced into rounds it makes it difficult to flip around the pan.
Heat a pan or wok to medium high.
Add oil, chili peppers and garlic.
Stir until the garlic is toasted slightly.
Add eggplant and stir.
Add a cup of water and cover the pan.
Keep the lid closed until the eggplant is cooked, about 5 minutes.
Almost all of the water should be evaporated.
Continue to cook if eggplant is not done to your liking.
Add fish sauce and sugar.
Stir.
Add basil and quickly stir.
Remove from heat and serve.

Nutrition Facts : Calories 167, Fat 5.5, SaturatedFat 0.7, Sodium 938.9, Carbohydrate 29.4, Fiber 13.5, Sugar 14.9, Protein 5.3

Tips:

Choose fresh, tender eggplant for the best flavor and texture.
To remove the bitterness from eggplant, sprinkle it with salt and let it sit for 30 minutes before cooking.
If you don't have a steamer, you can also cook the eggplant in a microwave or in a pan with a little oil.
Be careful not to overcook the eggplant, as it will become mushy.
Serve basil eggplant with rice, noodles, or bread.
For a vegan version of this dish, omit the eggs and use a plant-based milk instead of cow's milk.

Conclusion:

Basil eggplant is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up fresh eggplant and basil, and it is sure to be a hit with your family and friends.