1-3 red chillies (including seeds), depending on how spicy you like it
1 Chinese (large, with dark purple skin) eggplant, or 2 (thinner, with light purple skin) Japanese eggplants
1/4 cup water
2-3 Tbsp. oil
roughly 1/2 cup (or more) fresh basil
1 Tbsp. fish sauce
2 Tbsp. soy sauce
2 Tbsp. oyster sauce (or vegetarian oyster sauce)
1 tsp. brown sugar
1 tsp. cornstarch mixed with 2 Tbsp. water (mix until cornstarch is dissolved)
1 tablespoon of sasemi seed (optional)
How to make it
Mix cornstarch and water in a separate cup or bowl. Set both aside.
Chop the eggplant up into bite-size pieces (be sure to leave the peel on - this is where most of the nutrients are).
In a large frying pan or wok, over medium-high heat. Add the garlic, chilli, and eggplant. Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp. at a time).
Add all sauces and continue stir-frying for 5 more minutes, or until the eggplant is soft . Add the cornstarch/water mixture. Stir well so that the sauce thickens uniformly.
In a serving platter, sprinkle basil leaves and sesami seed over top. Serve over rice.