Thai Eggplant with Basil and Tomatoes

Clean out the garden with this Thai-inspired eggplant recipe perfect for using up end-of-summer produce.

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5.0 by 2 people

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  • Makes: 4 servings
  • Makes: 5 cups
  • Hands On: 25 mins
  • Total Time: 35 mins

Thai Eggplant with Basil and Tomatoes

Directions

  1. In a small bowl combine the broth, soy sauce, fish sauce, garlic, and cornstarch. In a very large skillet heat coconut oil over medium-high heat. Add eggplant and cook for 2 to 3 minutes or until just starting to brown, stirring frequently. Reduce heat to medium. Add tomatoes, basil, and chile peppers. Add broth mixture; cook and stir until bubbly. Cook and stir 2 minutes more. Serve over noodles.
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Nutrition Facts (Thai Eggplant with Basil and Tomatoes)

  • Per serving:
  • 301 kcal cal.,
  • 8 g fat
  • (6 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 0 mg chol.,
  • 1059 mg sodium,
  • 52 g carb.,
  • 7 g fiber,
  • 11 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

2 Ratings
358 Days Ago
Simple yet delicious. I definitely think it's key to use coconut oil to saute the eggplant. It adds a nice flavor. I also used Red Boat Fish Sauce which I have come to love for its complex flavor. I served this with Asian-grilled tempeh.

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