Friday, June 3, 2011

Thai Spicy Eggplant with Sweet Basil

I make variations of this dish so often that it's kind of amazing that I thought eggplant was gross as much as a few years ago. Thanks to my CSA box, I have been repeatedly confronted by my demon -- eggplant -- and now have many recipes featuring eggplant that I find delicious.

This was a simple-dimple variation of Thai eggplant. Super easy to prepare, and not calling for any ingredient that is too unusual.




Thai Spicy Eggplant with Sweet Basil
Vegetarian Times, June 2004

1 c jasmine rice
2 T peanut oil
1 tsp red pepper flakes
3 baby eggplants, cubed into bite-sized chunks
1 onion, diced
1 red bell pepper, diced
4 cloves garlic, finely chopped
2 T white vinegar
3 T tamari sauce
2 T dark brown sugar
20 leaves basil, shredded or torn


Cook rice according to package directions.

Heat a deep skillet over high heat. Add oil and red pepper flakes. Let sizzle 10-15 seconds.



Add eggplant and stir-fry for 2-3 minutes.




Add onion, bell pepper and garlic. Cook 3 minutes. Add vinegar and soy sauce. Sprinkle with sugar and toss 1-2 minutes longer.



Remove eggplant from heat. Add basil leaves and toss to combine. Serve over rice.

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