Pad makua yao

Method

1. 1 Cut the eggplant into long, diagonal slices, then soak them in salt water for 10 minutes and pat them dry.
2. 2 Fry the eggplant in oil for 5 minutes until the outside is golden brown, then remove it to prevent it from absorbing more oil.
3. 3 Crush the garlic and chili peppers, sauté for 30 seconds, then add the minced pork and stir-fry for 4 minutes.
4. 4 Using Thai soy sauce as a base for the savory flavor instead of plain fish sauce is the difference between this vegetarian version and the vegetarian version.
5. 5 Add the eggplant, fish sauce, and sugar, then stir for 90 seconds.
6. 6 Turn off the heat, mix in the basil leaves and squeeze in some lemon juice, then serve immediately.