Eggplant With Thai Basil Sauce
Chinese eggplant is one of the most beautiful of the fruits and vegetables with the elongate shape and vibrant purple color. To compare with the other types of eggplants, it has the sweetest and mildest flavor. It has a thin skin and it’s almost seedless which makes Chinese eggplant different, not bitter like the others.
Tips about Chinese eggplant
It is not only the taste which makes Chinese eggplant stand out, but it’s also packed with nutrients that could benefit our health. Chinese eggplant has a low Glycemic Index and its purple skin contains phytonutrients such as anthocyanins, affeic and chlorogenic acid, and flavonoids. These antioxidants can protect us from cardiovascular disease as well as certain kind of cancer.
Thai basil sauce and Chinese eggplant
Eggplant with Thai basil sauce is one the hits om the menu in Thai restaurants. It has a unique flavor that differentiates itself from the other Thai basil recipes. It has the sweetness that comes from Chinese eggplant. The oyster sauce, thin soy sauce, and fish sauce brings in the saltiness to the dish. It’s spiced up with Bird’s eye chili and the aromatic of basil leaves. The eggplant with Thai basil sauce has the perfect combination of the savory and spicy flavors of Thailand.
The eggplant Thai basil sauce recipe is pretty healthy by itself. I barely changed anything in it. I just used the healthier fat like olive oil and Truvia as a sweetener substitution, and I used grounded chicken breast for a lean protein choice. The reason I chose ground chicken because of the smaller pieces of meat can absorb the sauce better than the bigger ones (for the vegan, you can substitute with tofu instead of meat) . You can serve the eggplant Thai basil sauce with steamed brown rice or quinoa or just eat it as a main course without any side if you want to control blood sugar and calories.
Here is the recipe!
- • 3 Chinese eggplant about 1 lb.
- • ½ lb. grounded chicken (or tofu)
- • 5 oz. sliced red bell pepper
- • 5 oz. thick sliced yellow onion
- • 2 oz. basil leaves
- • 2 tbsp minced garlic
- • 5 -8 crushed Bird’s eye chili
- • 2 tbsp olive oil
- • 1 tbsp oyster sauce
- • 1 tbsp thin soy sauce (double this amount for not using fish sauce)
- • 1 tbsp fish sauce
- • ½ tsp Truvia
- • ½ cup of water
- Turn on a stove at high heat add olive oil into a wok.
- Add minced garlic when the oil is hot. After the garlic turns to golden add grounded chicken, stir-fry and break it into small pieces.
- Add yellow onion, and red bell pepper when the chicken is almost cooked.
- Stir-fry until the onion is transparent then add cut eggplant and oyster sauce, thin soy sauce, fish sauce, and Truvia.
- Stir-fry for a couple of minutes then add crushed chili and basil leaves into the wok.
- Cook it for 3-4 minutes or until the eggplant is soft.