CART (0)

Meat Free Monday: Thai Eggplant with Basil

Posted by on 8/13/2012 to Recipes
meat free monday: thai eggplant with basil
This is a quick, delicious Asian vegetable entrée with some spice.  Pair this dish with some Black Forbidden Rice or quinoa for a super healthy meal.  The eggplant also goes well with brown rice or soba noodles.  We added a couple of extra garlic cloves because we can never have enough, as well as an extra handful of basil leaves, and grade B maple syrup instead of sugar. Topped on quinoa, this was a great quick and flavorful recipe!

The key to this recipe is speed: the vegetables need little more than a quick toss in wok.  For best results, use to use firm, unblemished, pale purple Chinese eggplant; don't use a big round Mediterranean one, or the texture will be a bit off.  Adjust the balance of sweet, spicy and salty elements to your liking.  Start to finish: 30 min

  • 3 medium-sized Chinese eggplants, halved and chopped into 1"-1.5" pieces 
  • 1 large red bell pepper, sliced into thin strips 
  • 1 large green bell pepper, sliced into thin strips 
  • 1 medium onion, chopped into large pieces 
  • 3 Thai or serrano chiles, finely chopped 
  • 3 tbsp chopped garlic (we added 2 extra garlic cloves) 
  • a generous handful of fresh Thai basil leaves, roughly chopped (we added an extra handful) 
  • 4 tbsp mild-flavoured oil (we used grape seed) 
  • 2-3 tbsp fish sauce 
  • 1 tbsp light soy sauce 
  • 1-2 tbsp brown or palm sugar (we used 2 tbsp maple syrup instead) 
  • 3/4 cup warm water 
  • 2 tsp corn starch mixed with 4 tbsp cold water 
  1. Mix fish sauce, soy, water and brown sugar; set aside. 
  2. Heat wok on medium-high heat. Add 2 tbsp oil, and eggplants. Fry for 2 minutes on either side, or until they begin to brown and turn soft. Remove from wok. 
  3. Add 1 tbsp oil to wok. Add onions, and fry for 3-4 minutes, or until soft and glossy. Remove from wok. 
  4. Heat remaining oil. Add garlic and chiles, and fry until fragrant, about 30 seconds. Add sliced pepers and onions; fry for 30 seconds, stirring constantly. Return eggplant to the wok, and toss to combine. 
  5. Add sauce to the wok, stirring for 1 minute. Toss in basil. 
  6. Add corn starch, cooking until the sauce becomes thick and coats the vegetables. Serve immediately over hot rice. 
The recipe was taken from and can be found here: