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Thai Eggplant Basil
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Thai Eggplant Basil
Recipe Amount:
8 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
269
This is one of the dishes I always order when eating at a Thai restaurant.
Ingredients
- 1 Tbl Fish Sauce
- 2 Tbl Less Sodium Coconut Aminos
- 1 Tbl Tamarind Concentrate
- 2 Tbl Maple Syrup
- 1-1/2 Cup Water
- 2 Tsp Cornstarch plus 2 tsp water
- 3 Long Eggplants, Long - Halved and cut into 1-1/2 inch pieecs
- 2 Tbl Canola Oil
- 1 Onion - Cut into large pieces
- 1 Red Bell Pepper - Trimmed, deseeded and cut in slivers
- 1 Green Bell Pepper - Trimmed, deseeded and cut in slivers
- 1 Serrano Pepper - Minced
- 12 Garlic Cloves - Minced
- 1/2 Cup Fresh Basil - Leaves chopped
Preparation
Step 1:
Prepare the sauce by mixing fish sauce, coconut aminos, tamarind paste, maple syrup and water. Make the cornstarch slurry by combining the cornstarch with 2 teaspoons water.
Step 2:
Heat a wok or large skillet on high heat. Add 2 tablespoons of oil and when hot, add the eggplants. Keep moving the eggplants and add the onion and peppers. Then add the garlic. Keep moving the mixture and add the sauce.
Step 3:
Let the eggplant braise in the liquid on high heat. When the sauce has reduced and eggplant has reached the desired consistency, add the basil and constarch slurry. Cook until sauce thickens to desired consistency.
Step 4:
Step 5:
Step 6:
Variations
You can add proteins such as chicken, shrimp or tofu.
Additional Notes
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
105
Fat (g):
4
Cholesterol (mg):
0
Sugar (g):
11
Protein (g):
2
Fiber (g):
5
Sodium (mg):
269
Potassium (mg):
404
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