Eggplants with Basil Leaves

 

Ingredients

 

Eggplant (500g)
Basil leaves (30g)
Chopped garlic (1 tablespoon)
Olive oil (1 tablespoon)

 

Sauce Ingredients

 

Oyster sauce (1 tablespoon)
Soya sauce (2 teaspoons)
Water (¼ cup)

 

Directions

 

1. Wash and drain eggplant(s).  Remove the ends and cut them into thick strips (1cm x 1cm x 5 cm).

 

2. Preheat 1 tablespoon olive oil in a wok over high temperature, stir-fry garlic until sizzling.

 

3. Put in eggplants and the sauce ingredients.

 

4. When eggplants are almost at desired softness, add in basil leaves.

 

5. Cook until eggplants are ready.