Thai Basil Eggplant (Easy 30-Min Recipe)
View original ↗
Running on Real Food · by Deryn Macey★ 5.0 (11)

Thai Basil Eggplant (Easy 30-Min Recipe)

NUTRITION · PER SERVING25M COOK
CAL 14%·PRO 13%
CARBS 49G70% OF CAL
6G FIBER14G SUGAR29G OTHER
FAT 8G27% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant Thai stir-fried eggplant with bell peppers and onions coated in a sweet, sticky sauce and topped with fresh basil. This aromatic dish is served with rice and comes together quickly.

mainthaistir frydairy freevegan
View the full recipe on Running on Real Food →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 3 tbsp tamari or soy sauce (45 mL)
  • 1 tbsp dark soy sauce (or soy sauce/tamari, 15 mL)
  • 3 tbsp vegetarian oyster sauce (54 g)
  • 1 tbsp rice vinegar (15 mL)
  • 1 tbsp maple syrup or coconut sugar (20 g)
  • ¼ cup cold water (60 mL)
  • 2 tsp cornstarch
  • 2 tbsp neutral oil (like avocado or grape seed (30 mL))
  • 2 Japanese eggplants (halved lengthwise, then cut into 3/4-inch pieces (about 6 cups/420 g))
  • 1 red bell pepper (thinly sliced (approx. 140 g/1.5 cups))
  • 1 yellow bell pepper (thinly sliced (approx. 140 g/1.5 cups))
  • 1 onion (thinly sliced (approx. 155 g/1.5 cups))
  • 4 garlic cloves (minced or grated (heaping 1 tbsp/20 g))
  • 1- inch ginger (peeled then grated (1 tbsp/20g))
  • 1-2 red Thai chili (seeds removed, if desired, thinly sliced)
  • 1 bunch Thai basil (torn (15 g, about 1 cup torn))
  • fresh Jasmin or Basmati rice
  • more Thai basil
PREP
10M
SODIUM
1391MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.