(1) Rinse the eggplants and cut into triangular pieces, drain well. Parboil in the hot oil, dish out and drain well.
(2) Leave 1 tbsp oil in the hot wok, sauté dried Anchovy and chopped garlic until fragrant. Add in eggplants and bird's eye chilies, toss well. Lastly, add in water, seasoning and basil leaves, stirring constantly over high heat until well combined. Remove from heat, serve at once.
镬里留1大匙热油，爆香江鱼仔和 蒜茸，加入茄子和朝天椒略炒一 下，最后加入清水、调味料及九 层塔，以大火快速兜炒片刻，即 可上桌。