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  • Prep-time: / Ready In:
  • Makes 6 cups vegetables + 4 cups rice

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

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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Comments (12)

(4.9 from 10 votes)
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Leda Beth6 days ago
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My husband made this with regular basil and we thought it was okay. But when we ate the leftovers, they were amazing! The flavor of the sauce had intensified.

Vanessa4 weeks ago
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the flavor of this dish is amazing and it came together quickly. it’s great because you can even cook the veggies ahead of time and add the sauce later. this will become a weekly staple.

Kp3 months ago
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Amazing Recipe – Tons of Flavor and the sauce makes it perfect. Served mine over buckwheat/sweet pototoe japanese noodles (gluten Free)

CB4 months ago
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I can’t have cornstarch, it is a trigger for my food addiction, any other suggestions?

JV2 months ago
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There’s no cornstarch in the recipe.

Cherie4 months ago
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Great dish, one of my FOK favs! I’ve also added other veggies such as zucchini, squash and green onions.

Joanne7 months ago
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What else could I use instead of brown rice? I feel like all of my warm meals are on a ‘bed of brown rice’ lately

Angela6 months ago
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girl if you don’t get you some quinoa or rice sticks

Diane7 months ago
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So yummy!!! Just made this and had it with vermicelli!

Lee Ellman7 months ago
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If you have access to the long, thin and so much tastier Asian eggplant by all means use those instead. Never bitter and with an almost sweet velvety taste and texture use 3 or 4 instead of a large Italian eggplant. Cut into three inch logs and then split each log. Cook as directed.

Roz Morgan10 months ago
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We would recommend this recipe- flavourful and very filling

Nikki11 months 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, RDN

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. Macklin 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. Find her on LinkedIn.

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