Thai Spicy Eggplant with basil
This home-cooked meal probably contains less fat and fewer calories than most carry-outs, and preparing it takes no longer than a pick-up trip to a restaurant. This was a big hit in our house! I’ll be making this again and again.
Adapted from Rachael Ray 30-Minute Veggie Meals
Prep time: 10 minutes
Cook time: 10 minutes
- 1 cup jasmine or brown rice (used pkged organic cooked that required only a microwave
- ½ to 1 tsp. crushed red pepper, or to taste
- 3 baby eggplants, cubed into bite-sized chunks
- 1 medium-sized onion, diced
- ½ cup frozen corn
- 1 medium-sized red bell pepper, seeded and diced
- 4 cloves garlic, finely chopped
- 2 Tbs. white vinegar
- 2 Tablespoons ginger
- 3 Tbs. low sodium soy sauce
- 2 Tbs. maple syrup
- 1/2 cup minced cashews and/or peanuts
- 10 leaves fresh basil, shredded (I used a small cube of frozen basil)
- Cook jasmine or brown rice according to package directions.
- Meanwhile, heat a deep skillet or wok-shaped pan over high heat.
- Add onions and crushed red pepper, and cook until they begin to soften.
- Add bell pepper, ginger and garlic, and stir-fry for 3 minutes.
- Add eggplant and corn, and stir-fry for 3 more minutes.
- Add vinegar, maple syrup and soy sauce and stir to combine.
- Remove pan from heat, add basil leaves and toss to combine with eggplant.
- Serve over hot cooked rice and top with the crushed peanuts or cashews.