THAI SPICY EGGPLANT WITH SWEET BASIL RECIPES

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THAI BASIL EGGPLANT RECIPE | ALLRECIPES



Thai Basil Eggplant Recipe | Allrecipes image

Basil is my favorite herb and maybe a reason I love Thai food so much. The soups, curries, and stir-fries taste amazingly different with just few handfuls of sweet basil. This recipe is super easy and cooks in very little time. Serve with freshly cooked jasmine or basmati rice.

Provided by ChiBites

Categories     Side Dish    Vegetables    Eggplant

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 9

1 teaspoon vegetable oil
1 Thai chile pepper, or more to taste
2 cloves garlic, minced
3 Chinese eggplants, cut into 1-inch cubes, or more to taste
½ cup water
1 teaspoon dark soy sauce
½ teaspoon white sugar
salt to taste
1 cup fresh basil leaves, roughly chopped

Steps:

  • Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
  • Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.

Nutrition Facts : Calories 156.8 calories, CarbohydrateContent 31.9 g, FatContent 3.4 g, FiberContent 17.6 g, ProteinContent 6.1 g, SaturatedFatContent 0.5 g, SodiumContent 241 mg, SugarContent 13.1 g

BRAISED SPICY EGGPLANT WITH GARLIC AND SWEET THAI BASIL ...



Braised Spicy Eggplant with Garlic and Sweet Thai Basil ... image

A quick braise transforms Chinese and Japanese eggplants into a creamy, silky texture that soaks in the spicy, garlicky and herbaceous sauce. Pair with freshly steamed rice to balance the bold flavors. Makes: 3 to 4 servings as a side dish

Provided by Amy

Number Of Ingredients 9

450 grams (1 lb) Chinese or Japanese eggplant
2 Tablespoons neutral oil
1 whole bird's eye chili (sliced, de-seeded for less spice)
15 grams (about 4 cloves) garlic (finely minced)
1 teaspoon white granulated sugar
? teaspoon mushroom seasoning
4 Tablespoons light soy sauce
10 Tablespoons (160 ml or ? cup) water
a handful sweet Thai basil (leaves only)

Steps:

  • Trim eggplant tops and ends. Cut lengthwise into chunky batons, about ½-inch (1.25-cm) thick by 3-inches (7.5-cm) long.
  • Prep sauce. In a small bowl, mix sugar, mushroom seasoning, soy sauce, and water until granules are dissolved.
  • Wake the aromatics. In an unheated skillet, add oil, garlic, and chili. Turn heat up to medium. Slowly cook until fragrant and lightly sizzling (without letting the garlic brown).
  • Braise. Add eggplant and quickly toss to evenly coat with oil (so the eggplant doesn't just sit and sponge up oil). Add the sugar-soy sauce mixture. Bring to a boil and reduce heat to low. Taste and adjust seasonings, if needed. Cover and let simmer until eggplant is just fork tender, about 15 minutes.
  • Uncover and reduce sauce to about half of its original volume. Turn off heat and stir in basil to wilt, taking care not to break down the eggplant.
  • Serve hot, best with rice.

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