How To Cook Eggplant An Easy Thai Basil Eggplant Recipes

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THAI BASIL EGGPLANT

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

Time 25m

Yield 2

Number Of Ingredients 9



Thai Basil Eggplant image

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, Carbohydrate 31.9 g, Fat 3.4 g, Fiber 17.6 g, Protein 6.1 g, SaturatedFat 0.5 g, Sodium 241 mg, Sugar 13.1 g

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

CHINESE EGGPLANT WITH TOFU AND THAI BASIL

This recipe is full of Thai flavor and so easy to make. I always use Chinese eggplants (the longer, thinner eggplants), but other kinds will work just as well. Serve over brown rice.

Provided by jessi

Categories     World Cuisine Recipes     Asian

Time 1h10m

Yield 3

Number Of Ingredients 8



Chinese Eggplant with Tofu and Thai Basil image

Steps:

  • Place tofu on a paper towel-lined plate. Cover with another paper towel and place a heavy pot on top. Allow to sit until extra moisture has released into the paper towels, about 30 minutes.
  • Heat peanut oil over medium-high heat in a large skillet. Add tofu, onion, and garlic and saute until onions are soft, about 5 minutes, adding water if tofu sticks to the pan. Add eggplant, cover, and cook until eggplant starts to soften, 5 to 7 minutes. Add soy sauce and chili sauce, lower heat to medium, and continue cooking until eggplant becomes translucent, 7 to 10 minutes. Add basil and stir until wilted, about 1 minute.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 7.5 g, Fat 15.3 g, Fiber 1.2 g, Protein 12 g, SaturatedFat 2.4 g, Sodium 824.1 mg, Sugar 1.8 g

1 (14 ounce) package firm tofu, cubed
2 tablespoons peanut oil
4 cloves garlic, minced
1 small onion, halved and sliced
1 tablespoon water, or as needed
2 tablespoons soy sauce
1 tablespoon Thai chili sauce, or more to taste
½ cup chopped fresh basil

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