Pad makuea yao

Method

1. 1 Slice the eggplant into long, diagonal pieces and soak them in diluted salt water to prevent browning.
2. 2 Drain the eggplant well, then lightly fry it until the outer surface is slightly browned; this step prevents the eggplant from falling apart when stir-frying.
3. 3 Sauté minced garlic and chili peppers, then add the minced meat and stir-fry until cooked through.
4. 4 Add the eggplant, season with Thai soy sauce and fish sauce.
5. 5 Stir quickly until the flavors are absorbed, then turn off the heat and add the basil.