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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.
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!
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
Thai Eggplant with Basil & Tomatoes
Ingredients
- 1 large eggplant coarsely cubed don’t peel
- 2 large Roma plum tomatoes, chopped coarsely
- 1 tbs minced garlic
- 1-2 jalapeño peppers sliced (see NOTES)
- 1 cup loosely packed basil coarsely chopped (see NOTES)
- 2 tbs coconut oil
- Sauce:
- 1/2 cup chicken stock
- 1/4 cup low-sodium soy sauce
- 1 tbs 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
If you can find Thai basil, that works even better in this recipe
*Adapted from BHG
