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
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.
SAUTEED SHRIMP WITH THAI SPICED EGGPLANT AND THAI RED CURRY SAUCE
Steps:
- In a large saute pan, over high heat combine the oil and butter. Saute the shrimp until they are just pink, about 3 to 4 minutes, and season with salt and pepper. To serve, place 1/4 cup of the Thai Spiced Eggplant in the center of a plate. Arrange 3 of the sauteed shrimp on top and nap with 1/4 cup of the sauce. Garnish with chiffonade of basil leaves.
- In a medium saucepan, over high heat, add the peanut oil and stir fry the ginger, lemon grass and galangal. Cook until glossy and aromatic, stirring constantly, about 2 minutes. Add the Thai chiles and stir-fry another 30 seconds. Add the cumin, paprika, red Thai curry paste and tomato. Cook another 1 to 2 minutes, stirring constantly. Deglaze the saucepan with coconut milk and bring mixture to a boil. Lower heat to a simmer, add the lime juice, fish sauce, lime leaves and basil. Allow to simmer for 10 minutes and reduce slightly.
- Season, to taste, with salt and sugar. Remove from heat and steep for 20 minutes. Strain and use as needed.
- Preheat a grill. With a fork, poke eggplant several times. Rub with 1 tablespoon of peanut oil. Grill until completely tender. Remove pulp from the charred skin and roughly chop the pulp.
- In a medium saute pan, heat the remaining 1 tablespoon peanut oil and butter. Over medium heat, saute the jalapeno, garlic, ginger, and onion until glossy and aromatic, about 2 minutes. Add the tomato and eggplant pulp. Stir until well blended. Add the sugar, cumin, and coriander. Season, to taste, with salt and pepper. Cook over low heat for about 15 minutes, stirring occasionally.
- Taste and correct seasoning with salt and pepper. Turn off heat and stir in cilantro and Thai basil. Use as needed.
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
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
THAI BASIL AND EGGPLANT CURRY
Make and share this Thai Basil and Eggplant Curry recipe from Food.com.
Provided by Anne-o-gram
Categories Curries
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sauce pan sautee the onion, garlic, and chili paste.
- Place these in the bottom of the crockpot.
- Over these, place the eggplant and potatoes.
- Pour the soy milk and chicken broth in the pot.
- Add curry and top with the fresh basil.
- Cook 4 hours on high.
Nutrition Facts : Calories 325.4, Fat 1.5, SaturatedFat 0.3, Sodium 217, Carbohydrate 71.3, Fiber 13.7, Sugar 6.3, Protein 10.6
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.
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
BASIL EGGPLANT (AUBERGINE) - PUD MAKUA YOW
I ordered this at my favorite Thai restaurant and then went in search of the recipe that tasted most like it. Here you go. I serve this on basmati rice. You can use either regular eggplant or the long thin Asian eggplants. I think the restaurant used little green ones that I have seen at the Asian market.
Provided by riffraff
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Peel eggplant if desired.
- Slice the eggplant into irregular shapes for easy turning while cooking.
- When it is sliced into rounds it makes it difficult to flip around the pan.
- Heat a pan or wok to medium high.
- Add oil, chili peppers and garlic.
- Stir until the garlic is toasted slightly.
- Add eggplant and stir.
- Add a cup of water and cover the pan.
- Keep the lid closed until the eggplant is cooked, about 5 minutes.
- Almost all of the water should be evaporated.
- Continue to cook if eggplant is not done to your liking.
- Add fish sauce and sugar.
- Stir.
- Add basil and quickly stir.
- Remove from heat and serve.
Nutrition Facts : Calories 167, Fat 5.5, SaturatedFat 0.7, Sodium 938.9, Carbohydrate 29.4, Fiber 13.5, Sugar 14.9, Protein 5.3
THAI STYLE PORK WITH EGGPLANT
Make and share this Thai Style Pork With Eggplant recipe from Food.com.
Provided by The Normans
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine soy sauce, fish sauce, sugar and pepper in a small bowl. Set aside. Steam 1 inch cubes of eggplant until tender. Set aside.
- Heat wok over high heat until hot. Add oil and swirl to coat. Add eggplant and stir fry for 10-15 minutes or until golden. Transfer to a plate using a slotted spoon.
- Add garlic and chilli to the wok and stir fry for 5 minutes. Add mince a stir fry for 5 minutes or until brown. Return eggplant to wok and add soy sauce mixture and coriander. Stir fry for 2 minutes or until sauce has thicken slightly.
- Serve with jasmine rice! Yum!
Nutrition Facts : Calories 442.8, Fat 33.5, SaturatedFat 11, Cholesterol 90, Sodium 1619.9, Carbohydrate 11.1, Fiber 4.5, Sugar 5.6, Protein 24.8
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5/5 (20)Total Time 30 minsCategory Side DishCalories 252 per serving
- Start by slicing the eggplant, peppers and onion. Remember to not slice the eggplant very thin or very thick and also do use Japanese eggplant for this recipe. I have had the best results with this eggplant.
- Next, to a blender add all ingredients for the sauce (2.5 tablespoons maple syrup, 3 tablespoons tamari, 2 tablespoons rice vinegar, 1 tablespoon peanut butter, 1-2 teaspoons sriracha, 1 teaspoon toasted sesame oil, pinch coriander & cinnamon powder and 1/3 cup water). Blend until all ingredients are well combined. Set aside.
- Now, heat 1 tablespoon oil in a pan on medium high heat. Once hot, add the sliced peppers and onion and cook for 1 to 2 minutes on high heat, they should remain crunchy. Remove on a plate lined with paper towel.
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