Thai Spicy Eggplant with Sweet Basil

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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. Adapted from Rachael Ray’s 30-Minute Meals Veggie Meals.

  • servingServings

Ingredients

  • 1 cup jasmine rice
  • 2 Tbs. peanut or vegetable oil
  • 1/2 to 1 tsp. crushed red pepper, or to taste
  • 3 baby eggplants, cubed into bite-sized chunks
  • 1 medium-sized onion, diced
  • 1 medium-sized red bell pepper, seeded and diced
  • 4 cloves garlic, finely chopped
  • 2 Tbs. white vinegar
  • 3 Tbs. dark soy sauce, such as tamari
  • 2 Tbs. dark brown sugar
  • 20 leaves fresh basil, shredded or torn

Preparation

  1. Cook jasmine rice according to package directions.
  2. Meanwhile, heat a deep skillet or wok-shaped pan over high heat. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. Add eggplant, and stir-fry for 2 to 3 minutes. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer.
  3. Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve over hot cooked rice.


Wine Suggestions

The spices in this dish call for a Riesling or Gewerztraminer that’s slightly sweet but won’t overpower the spices. Try the J. Lohr White Riesling or a less sweet but fruity Firestone Gewerz

Nutrition Information

  • Serving Size: SERVES 2 to 3
  • Calories: 500
  • Carbohydrate Content: 86 g
  • Fat Content: 14 g
  • Fiber Content: 3 g
  • Protein Content: 10 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 1540 mg
  • Sugar Content: 13 g