Easy topper or side.

Ahh, here we go again with one of my fave veggies to cook with: eggplant. You know, I never really appreciated eggplant until I experimented with it. It's one of those fuss-free veggies you know? I like how you can just fry it, add some sauce to it, and you're pretty much sorted. Pretty tasty too.

I did a few eggplant recipes a few months back like Eggplant Adobo, Eggplant with Sweet Sesame Ginger Sauce (the sauce on this one is THE. BOMB.), and Eggplant & Chickpea Curry. and I'm just adding in one more to that roster for good measure. Today's eggplant dish is fuss-free, straightforward and cooks in no time...and is doused with one of my fave sauces: oyster sauce.

There's not much to do here really, cause everything just needs to be fried and sauteed. The sauce is there already so you don't have to mix a bunch of ingredients. Again, this is one of those dishes for on-the go people. Tasty but fuss-free, like most of my NMM recipes!

Since this is a simple dish, feel free to modify it! Add in some spice, add in more veggies, add in your choice of protein (I recommend chickpeas or fried/baked tofu cubes)- it's up to you. Pair it with your choice of carbs, too; I like it most with rice but feel free to have it with couscous or quinoa. It can also be eaten as a main or as a side. Enjoy!

Eggplant & Basil in Oyster Sauce

(adapted from Salu-Salo.com)

Yield: 2-3

2 medium eggplants, sliced lengthwise to 2-inch pieces

1/4 c oil, for frying

2 tsp olive oil

3 cloves garlic, minced

1 1/2 - 2 tbsp oyster sauce*

around 8-10 basil leaves, sliced in half

a pinch of chili flakes, or more (optional)

1. Fry eggplant pieces in hot oil until browned. Drain and set aside.

2. In a pan, saute garlic in olive oil until fragrant.

3. Add in eggplant pieces, oyster sauce, and basil leaves. Mix until everything is heated through, the eggplant are well coated with the sauce, and the basil leaves are wilted.

4. Turn off heat and sprinkle with chili flakes, if using, and more basil leaves. Serve.

NOTE:

*Some oyster sauces can be very salty. Start with a small amount first then build up according to preferred taste. If sauce becomes too salty, feel free to add in a splash of water and around a teaspoon of sugar for some sweetness.