1 can Sardines in Extra Virgin Olive Oil, retain olive oil
2 cloves garlic, sliced
2 red chilli padi, sliced
3 stalks fresh Thai basil leaves
1 long brinjal, cut into 2 inch batons
100ml water
Fish sauce and sugar to taste
Oil for frying
1 tbsp corn flour mixed with 3 tbsp water (optional)
Method
Heat some oil in pan and fry brinjal till golden brown. Drain off excess oil on paper towel.
In another wok, heat olive oil from sardines can and fry garlic and chilli padi until fragrant.
Next, add in brinjal, basil and sardines followed by water and simmer for 3 minutes. Season with fish sauce and sugar to taste, thicken sauce with a little corn flour mixture if desired.
2 people | 
25 minutes
