Thai Basil Eggplant Skillet Surprise
Recipe: #4711
February 21, 2012
Categories: Side Dishes, Vegetables, Eggplant, Peppers, Entertaining, Sunday Dinner, Wok/Stir-Fry, Gluten-Free, Heart Healthy, Low Calorie, No Eggs, Non-Dairy, Vegetarian more
"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 is 3 servings
Ingredients
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 by Step Method
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.
1 Reviews
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