Pad Makhua Recipe
japanese eggplant, red bell pepper, scallion, onion, basil, sweet chili paste
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Wash and slice the Japanese eggplant, red bell pepper, and onion into bite-sized pieces. Chop the scallions and set aside. Rinse the basil leaves and pat dry.
- 2
Heat the Oil
In a large skillet or wok, heat the vegetable oil over medium-high heat until hot.
- 3
Sauté the Vegetables
Add the sliced onion and red bell pepper to the skillet. Sauté for about 2-3 minutes until they start to soften.
- 4
Add Eggplant and Sweet Chili Paste
Add the sliced Japanese eggplant and sweet chili paste to the skillet. Stir well to combine and cook for another 5-7 minutes until the eggplant is tender.
- 5
Finish with Scallions and Basil
Add the chopped scallions and fresh basil leaves. Stir everything together and cook for an additional 2 minutes until the basil is wilted. Adjust seasoning to taste.
- 6
Serve
Remove from heat and serve hot as a side dish or over rice.
