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  • Prep-time: / Ready In:
  • Makes 6 cups vegetables + 4 cups rice
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This saucy and spicy Thai basil eggplant recipe is ideal for busy weeknights. Coming together in just 30 minutes, the fresh eggplant, peppers, mushrooms, and onions are drenched in a savory mix of hoisin, soy sauce, and aromatic spices while a sprinkling of basil brings all the flavors together. Serve over a bed of warm brown rice, and dig in!

Thai Basil Eggplant in a dark blue bowl on a gray countertop

By Nancy Macklin,

Ingredients

  • 1 large eggplant, peeled, halved lengthwise, and cut into ¾-inch slices
  • 3 red, green, and/or yellow bell peppers, thinly sliced
  • 1 lb. portobello mushrooms, stems and gills removed, cut into ½-inch slices
  • 1 cup chopped onion
  • ¼ cup hoisin sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 3 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons arrowroot powder
  • ½ cup thinly sliced fresh Thai basil
  • 4 cups hot cooked brown rice
  • 1 tablespoon sriracha sauce (optional)

Instructions

  1. In an extra-large skillet cook eggplant, peppers, mushrooms, and onion over medium 8 to 10 minutes or until almost tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. (If necessary, cook vegetables in batches then return all vegetables to skillet.)
  2. In a small bowl stir together the next five ingredients (through arrowroot powder) and 1 cup water. Add to vegetables; cook 2 to 3 minutes or until thickened. Stir in half of the basil.
  3. Serve vegetable mixture over rice. Sprinkle with remaining basil and, if desired, sriracha.
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(5 from 3 votes)
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Nikki3 weeks ago
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Very good! I served over pad thai rice noodles. I did cut the large end of the eggplant into 1/4ths slices and kept the small end of 1/2 slices just so it would cook evenly and bits not too big. Will make again

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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