Thai Eggplant with Basil & Tomatoes
This Thai eggplant is the Asian version of ratatoulle and it’s fast and easy too.
Servings: 4
Calories: 125kcal
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
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