Thaibasileggplant 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

THAI BASIL EGGPLANT

Make and share this Thai Basil Eggplant recipe from Food.com.

Provided by HelenG

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7



Thai Basil Eggplant image

Steps:

  • Peel eggplant if desired (I don't). Cut into irregular shapes but same sizes. That makes them easier to turn and keeps them from sticking to the pan.
  • Heat wok over med-high heat. Add oil, peppers and garlic. Cook until garlic becomes lightly browned, 1-2 minutes.
  • Add eggplant and stir. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. You may need to add more water as it cooks.
  • Add fish sauce and sugar. Stir gently. Turn off the heat and add the basil stir gently.
  • Serve immediately.
  • Really good with jasmine rice :O.

1 tablespoon peanut oil
2 -3 garlic cloves, minced
2 Japanese eggplants (or 1 big purple, peeled and cut into pieces)
2 tablespoons fish sauce
1 tablespoon sugar
1 bunch basil, preferably Thai basil, washed and stems removed
2 Thai chiles, minced (optional)

THAI BASIL EGGPLANT CURRY

This is the dish that taught me to give eggplant a second look. I first had it at Titaya's Thai restaurant here in Austin, Texas. Regarding quantities for the vegetables, the basic goal is to have about 50% eggplant and 50% everything else combined. Regarding flavor, the goal is to feature the eggplant and the zucchini; that's why they're cut larger than the other ingredients. Ingredients are listed in order of appearance in the film, and order and timing are key to best texture. As written, this is pretty damned spicy... enough to make your nose run. Oh yeah, and this makes a ton of food. You'll need a BIG pot to cook it in. If you don't have a big wok or a gumbo pot, cut the recipe in half.

Provided by lolsuz

Categories     Curries

Time 45m

Yield 1 Huge pot of food, 4-6 serving(s)

Number Of Ingredients 13



Thai Basil Eggplant Curry image

Steps:

  • This is written to chop as you go, but if that makes you nervous or you don't think you can work quickly enough, just chop everything first. I'll bet you can do it the second time you make this, though. Again, this makes a LOT of food so you'll need a big wok or cook pot, or cut the quantities in half.
  • Put your rice on so it's cooking while you work. Follow the directions on the bag and set a timer if you have one because you'll be distracted. It'll be done before the food is ready but will stay plenty hot enough to serve.
  • Start with the carrots and potatoes; slice them fairly thin and saute them in the oil and 1/3 tin of curry paste on medium-high heat for five minutes. Cover and go to the next step.
  • Cut the eggplant into bite-sized cubes. You can peel the eggplant if you want but I think both texture and flavor is better if you leave the skin on. Add to the pan; saute, stirring occasionally, another five minutes. Cover and go on to the next step.
  • Slice the onion and bell pepper into fairly thin strips and add them to the pan; saute, stirring occasionally, another five minutes. Cover and go to the next step.
  • Cut the zucchini into bite-size pieces and add to the pan. Strip the basil leaves off their stems and add them too. Stir and cover. Just one more step and you're done.
  • Get a blender out and blend the can of coconut milk with one can full of chicken broth and the second 1/3 of red curry paste. Take a good long whiff of it. WOW! Remember to sneeze away from the food. Call one of your family in to smell it and laugh as they experience the same thing you just did, but not in a mean way so they won't get mad when you then ask them to set the table for you while you finish up. Get excited about how awesome this is going to be.
  • Add the coconut/chicken/curry liquid to the pan and let it come to a simmer. Once it's simmering you can check a potato or a carrot for doneness; they should be tender. Dinner's ready!
  • Serve in a bowl over steaming white rice and a box of Kleenex on the table because you're probably going to need it. Jasmine rice really is preferable for this. If you serve this worthy food over instant rice I swear I'll drive over there and whup you myself. Instant rice is an abomination in the eyes of the Lord.

1/3 cup peanut oil (or vegetable oil, etc.)
3 tablespoons red curry paste (that's about 1/3 of a 4 ounce tin. Look for tins or jars in the Asian aisle of larger anglo grocery )
3 -4 carrots
4 small red potatoes
2 large Japanese eggplants (or 1 and a half big black eggplants)
2 small bell peppers (green, red, or preferably both)
2 small onions
2 large zucchini
4 -5 basil sprigs (preferably Thai basil)
1 (13 1/2 ounce) can coconut milk (unsweetened)
1 (11 ounce) can chicken broth (or water if you want to keep it vegan)
3 tablespoons red curry paste (or another third your 4 oz tin, or go crazy and use a half a tin above and the other half here, if y)
white rice, to serve (preferably jasmine rice)

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

STIR-FRIED CHICKEN AND EGGPLANT WITH THAI BASIL

This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.

Provided by Martha Rose Shulman

Categories     dinner, poultry, main course

Time 1h

Yield Serves four

Number Of Ingredients 12



Stir-Fried Chicken and Eggplant With Thai Basil image

Steps:

  • Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
  • Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
  • Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
  • Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 541 milligrams, Sugar 5 grams, TransFat 0 grams

1 pound eggplant, preferably long Japanese or Chinese eggplants, diced
Salt to taste
3 large garlic cloves, peeled, halved, green shoots removed
2 serrano chiles, stemmed and minced
1 tablespoon minced ginger
1 tablespoon fish sauce
2 teaspoons soy sauce
1 teaspoon sugar
Freshly ground black pepper to taste
2 tablespoons peanut or vegetable oil
3/4 pound boneless, skinless chicken breasts, rinsed and dried, cut into small dice or minced
1 cup Thai basil leaves, roughly chopped

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