stir-fry eggplant with basil and chili
2 red lomboks
2 thin eggplant
2 tbsp fish sauce
4 cloves of garlic
1 tbsp palm sugar
1 bunch of kemangi
1 tbsp oil
225 ml of water
Cut the lomboks into strips and finely chop the garlic. Cut the aubergine into pieces.
Heat the oil in a pan and fry the garlic and lomboks for 2 minutes. Then add the eggplant and mix well.
Then add the water and close the pan for 6 minutes and until the aubergine is done.
Then add the fish sauce and the palmsugar and mix well. Then add the kemangi and mix well. Serve.