Dinner

Thai Fried Eggplant with Basil is for Dinner.

Thai Fried Eggplant with Basil takes 15 minutes to prepare.

Thai Fried Eggplant with Basil takes 15 minutes to cook.

Thai Fried Eggplant with Basil makes 4 servings.

The ingredients for Thai Fried Eggplant with Basil are:

2 lbs chopped Thai Eggplant (can use other types but Thai is best)
1 large red bell pepper, sliced into thin strips
1 large green bell pepper, sliced into thin strips
1 medium onion, chopped into large pieces
1 Thai or serrano chiles, finely chopped (or more to taste)
3 cloves chopped garlic
a generous handful of fresh Thai basil leaves, roughly chopped
4 tbsp peanut oil (or other mild oil but not olive)

Sauce:
2-3 tbsp fish sauce
1 tbsp light soy sauce
1-2 tbsp brown or palm sugar
3/4 cup warm water
2 tsp corn starch mixed with 4 tbsp cold water

Here is how you make Thai Fried Eggplant with Basil:

Mix fish sauce, soy, water and brown sugar; set aside.Heat wok or pan on medium-high heat. Add 2tbsp oil, and eggplants. Fry for 2 minutes on either side, or until they begin to brown and turn soft. Remove from wok.Add 1 tbsp oil to wok. Add onions, and fry for 3-4 minutes, or until soft and glossy. Remove from wok.Heat remaining oil. Add garlic and chiles, and fry until fragrant, about 30 seconds. Add sliced pepers and onions; fry for 30 seconds, stirring constantly. Return eggplant to the wok, and toss to combine.Add sauce to the wok, stirring for 1 minute. Toss in basil.Add corn starch, cooking until the sauce becomes thick and coats the vegetables. Serve immediately over hot rice (not included in the nutrition calculation).Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user LJWILSO1.

The nutritional information for Thai Fried Eggplant with Basil is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 236.4

• Total Fat: 14.0 g
• Cholesterol: 0.0 mg
• Sodium: 1,195.9 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 6.5 g
• Protein: 4.0 g

Thai Fried Eggplant with Basil is Asian cuisine.