In my Thai cooking class, we made this dish using the thin Japanese eggplants. I've never eaten those before. And believe me, I was skeptical because my past eggplant experience was sketchy.
But we made it, we all ate it and I was in utter disbelief! Eggplant that really tasted good! Even my husband liked it and he doesn't like regular eggplant at all. OMG! This is now one of my new favorite recipes. I even shared it with Grandma Rose.
6. Slice the chili peppers into tiny thin rounds, keeping the seeds. If you like this very mild, use only 2 chilis, for little more heat, use more, up to 5 chilis.