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Home » Skillet Dinners » Thai Eggplant with Basil & Tomatoes

Thai Eggplant with Basil & Tomatoes

May 10, 2017 by Judith Hannemann

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The Thai version of eggplant ratatouille! Light and delicious!

This Thai eggplant is the Asian version of ratatoulle and it’s fast and easy too.

Thai Eggplant: The Perfect Light Meal

With the summer almost upon us and if you’re like me, you’re looking for quick-cooking meals that are light and don’t heat the kitchen.

This “meatless” meal may be just what you’re looking for. Technically it’s not vegan nor vegetarian because it contains chicken stock and fish sauce. To make it vegan/vegetatian, you can substitute the chicken stock for vegetable stock and leave out the fish sauce entirely.

The Thai version of eggplant ratatouille! Light and delicious!

Even Cooking The Noodles Won’t Heat Your Kitchen

There’s several ways to cook rice noodles, and some do involve cooking.

However, one of the best methods is putting them in a bowl and pouring boiling water over them. More about this method is explained at Kitchn and trust me, it’s easy!

Crank Up The Heat–If You Wish

You don’t have to limit yourself to the 1-2 jalapeños called for in the recipe. You can use as many as you want.

Thai chilis or Carolina Reapers may also be used to replace the jalapeños or in addition to them if you are brave!

The Thai version of eggplant ratatouille! Light and delicious!

Use Unrefined Coconut Oil

This is one ingredient I’d caution not to substitute.

Unrefined coconut oil will impart a wonderful and light flavor to the food where neutral oils will not. The end result will not be as good.

I buy the organic variety of coconut oil. It’s a bit pricy, but it’s something that has many uses in addition to cooking. I’ve often used it on my hands when they get dry irritated during the winter. Coconut oil is also the base for many cosmetics and lotions, if you’re inclined to make your own beauty products.

The Recipe

 

The Thai version of eggplant ratatouille! Light and delicious!
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Thai Eggplant with Basil & Tomatoes

This Thai eggplant is the Asian version of ratatoulle and it’s fast and easy too.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: side dishes, skillet dinners
Cuisine: thai
Keyword: asian recipe, eggplant recipes, skillet dinner
Servings: 4
Calories: 125kcal
Author: Judith Hannemann

Ingredients

  • 1 large eggplant coarsely cubed don’t peel
  • 2 large Roma plum tomatoes, chopped coarsely
  • 1 tbsp minced garlic
  • 1-2 jalapeño peppers sliced (see NOTES)
  • 1 cup loosely packed basil coarsely chopped (see NOTES)
  • 2 tbsp coconut oil

SAUCE

  • 1/2 cup chicken stock
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp fish sauce
  • 1 tsp cornstarch

Instructions

  • Heat a large skillet over medium-high heat. Add the coconut oil and let it melt.
  • Place the eggplant in the skillet and cook over medium-high heat until it starts to brown; about 3 minutes.
  • Add the tomatoes, garlic, jalapeño and basil; stir well.
  • In a small bowl, mix the sauce ingredients and add to the pan, stirring well. Let the sauce bubble then cook for 1 minute.
  • Garnish with additional coarsely chopped basil and serve over wide rice noodles.

Notes

You may seed the jalapeño to reduce it’s heat.
If you can find Thai basil, that works even better in this recipe

Nutrition

Serving: 1serving | Calories: 125kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 932mg | Potassium: 442mg | Fiber: 4g | Sugar: 6g | Vitamin A: 639IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

*Adapted from BHG

The Thai version of eggplant ratatouille! Light and delicious!
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Filed Under: Side Dishes, Skillet Dinners Tagged With: asian cuisine, eggplant, skillet dinners

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