Thai Eggplant

Thai Eggplan
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Ingredients:
  • 1-2 T. coconut oil
  • 3 Chinese eggplants, sliced into half-moons
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • Hot peppers- I usually use 3 jalapenos, but you could use Thai chilies or just Sriracha if you don’t have any peppers on hand.
  • 3 T. chopped garlic
  • 1/2 c. chopped fresh basil
  • Chopped cashews and/or sesame seeds (optional)
Sauce:
  • 2 T. fish sauce
  • 1 T. soy sauce, tamari, or coconut aminos
  • 1 t. honey
  • 1 t. toasted sesame oil
Stir-frying veggies leaves them nice and crisp.  In this recipe, it’s only important that the onions, eggplant, and garlic are cooked thoroughly.  Chinese eggplant cooks much faster than “regular” eggplant.

Preheat a large skillet or wok over medium high.  Add coconut oil, onions, red peppers, toss, then add green beans and eggplant.  Cook for 3 minutes.
Whisk all the ingredients for the sauce while you’re waiting.

Toss the veggies and add garlic and peppers and cook a minute longer, stirring constantly. Add sauce and basil and cook until the sauce coats the veggies.  Toss in cashews/sesame seeds before serving and top with Sriracha for extra heat!

Side note- the fish wasn’t great.  It was cooked perfectly but I wouldn’t recommend the green curry rub- I usually do a dry rub with Penzey’s Cajun or chili powder.


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Let's Get Cooking !


 

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