Spicy Thai Eggplant

Eggplants are native to Southeast Asia and are commonly used in Thai cuisine to add a unique flavor and texture to dishes.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Spicy Thai Eggplant

Cooking Method: Stir-frying Cuisine: Thai Courses: Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Eggplant
• 150 gram Red bell pepper
• 100 gram Onion
• 3 clove Garlic
• 2 piece Thai chili
• 2 tablespoon Soy sauce
• 2 tablespoon Oyster sauce
• 1 tablespoon Sugar
• 2 tablespoon Vegetable oil
• 20 gram Basil leaves
• 20 gram Spring onion
• 1 piece Lime

Instructions

1. Cut the eggplant into bite-sized pieces.
2. Slice the red bell pepper, onion, garlic, and Thai chili.
3. Heat vegetable oil in a wok or large skillet over medium-high heat.
4. Add garlic and Thai chili, stir-fry for 30 seconds.
5. Add onion and red bell pepper, stir-fry for 2 minutes.
6. Add eggplant, soy sauce, oyster sauce, and sugar. Stir-fry for 5-7 minutes until the eggplant is cooked.
7. Add basil leaves and spring onion, stir-fry for another minute.
8. Squeeze lime juice over the dish before serving.
9. Serve hot with steamed rice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 10g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.