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
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
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
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.
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
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.
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
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
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