Thai Basil Eggplant Skillet Surprise

3
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"This is such an easy, tasty recipe. Use a large skillet or wok. The recipe was originally posted on the Vegetarian times web site and has since been tweaked by me. Serve overcooked rice or with pasta. If you like add some artificial crab - delicious!"

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (182 g)
  • Calories 153.4
  • Total Fat - 5.9 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 1.6 mg
  • Sodium - 214.8 mg
  • Total Carbohydrate - 27.3 g
  • Dietary Fiber - 8 g
  • Sugars - 11.8 g
  • Protein - 2.7 g
  • Calcium - 121.8 mg
  • Iron - 2.3 mg
  • Vitamin C - 25.4 mg
  • Thiamin - 0.1 mg

Step 1

Prepare your vegetables, slice your basil leaves, then mix together the vinegar, soy sauce and brown sugar, set aside

Step 2

Spray a large skillet or wok with oil add prepared eggplant and onion, saute for 5 minutes

Step 3

Add chili and garlic, continue cooking for a further 5 minutes, stir, cooking the vegetables evenly

Step 4

Add pepper and the soy, vinegar, sugar mixture, continue cooking it for an additional 8 minutes, add basil cook for 2 more minutes Serve and enjoy

Tips & Variations


No special items needed.

Related

Felix4067

This was really tasty! I was a little leery of the sauce, but the combination of flavours was really interesting and definitely played well with the vegetables. We didn't serve it with rice or pasta because we're trying to cut back on carbs, but there really wasn't enough sauce to need it. I didn't peel the eggplant, but I should have as the peel got a little too chewy when it cooked.

review by:
(23 Aug 2015)