Although Eggplant starts off with a very bitter taste and is not a vegetable you would want to eat raw, after the right amount of cooking, the bitterness is gone and you are left with a tender, complex texture of rich velvety goodness. This vegetable is so versatile and well rounded that even serving this as a main without any meat will turn you into a vegetarian for the evening. So many cultures have taken this vegetable and transformed it into a world wide dish that almost everyone knows and craves, Eggplant Parmesan, Baba Ghanoush, Mousakka and Ratatouille, all so delicious and lets the eggplant have its day in the sun.

We had been recommended to try this dish from a local friend of ours and he described this dish to us as a meal to have at breakfast, lunch and dinner. Thai people eat this mainly as a breakfast dish and is hugely popular, most often being served with rice and a fried egg.

Between the softened eggplant, the saltiness of the sauce and the fresh herbs, this dish stands out anytime of the day.

NOTES:

1) In this dish I have used Thai Green Eggplant but you can substitute any type of eggplant you have available but just remember to keep all the pieces uniform so they cook evenly.

2) This serves 4 as a side dish or 2 as a main course with a Fried Egg and Jasmine Rice