thaieggplant

Basil Eggplant

11/16/2013 | In |
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2 Servings
    • Difficulty Level

This eggplant dish is almost perfect! It would have been perfect if I could have found some Japanese eggplants to use. I ended up using small purple eggplants instead. The skin is a little tougher and they are naturally not as sweet as the Japanese ones.

Other than that, this is REALLY good!! We love eggplant and this meal is no exception. The eggplant gets so soft and creamy. It’s sweet and salty at the same time, with a basil kick. YUM!

We served this over brown rice. It only made 2 big servings (we can eat a lot of eggplant). So I will double it next time.

Sutton Rated: 4
Angie Rated: 4.5

Source of original recipe: http://omnivorevegetarian.blogspot.com/2012/08/bed-basil-eggplant.html

Recipe Rating

  • (1 Rating)

Ingredients

  • 1 tablespoon coconut oil
  • 4 serrano peppers, sliced
  • 4 Japanese eggplants, sliced on the diagonal (or small purple eggplants)
  • 2 cups water
  • 4 tablespoons tamari
  • 8 cloves garlic, chopped
  • 1 tablespoon maple syrup
  • Fresh thai basil leaves, chopped (or regular basil)

Instructions

  • 1. Heat a wok over high heat. When it is hot, lower flame to medium/medium-high and swirl in coconut oil. Add serranos and garlic. Stir-fry until garlic just starts to color, about 30 seconds. Add eggplant and stir. Pour in water and stir. Cover the wok and let cook 7-14 minutes, raising the flame to high. The eggplant should be translucent and the water all-but evaporated. Swirl in tamari and stir. Add basil and stir just until leaves are wilted but still green. Remove from heat and serve over brown rice.

Instructions

  • 1. Heat a wok over high heat. When it is hot, lower flame to medium/medium-high and swirl in coconut oil. Add serranos and garlic. Stir-fry until garlic just starts to color, about 30 seconds. Add eggplant and stir. Pour in water and stir. Cover the wok and let cook 7-14 minutes, raising the flame to high. The eggplant should be translucent and the water all-but evaporated. Swirl in tamari and stir. Add basil and stir just until leaves are wilted but still green. Remove from heat and serve over brown rice.

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