Sushil’s Thai Eggplant Basil
On our fourth date, I took Indu to a small, casual Thai restaurant in Brookline, MA named Rod Dee.
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Cooking tools:
- Wok
- Stove
- Chef's knife
- Cutting board
- Spatula
- Paper towel
- Mixing bowl
Ingredients
- generous splash of avocado oil for frying
- 16 oz block of tofu (we like the sprouted kind), cubed
- 46 asian slender eggplants
- 23 sweet or bell peppers
- 7 cloves of garlic
- 1 medium shallot
- 12 handfuls of thai basil
- 1 tbsp nam prik pao paste
- chili paste
- ½ tsp palm sugar
- 1 tbsp water
- 2 tbsp fish sauce
- 1 tbsp soy sauce
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