- Prep-time: / Ready In:
- Makes 6 cups vegetables + 4 cups rice
- Serving size: 1½ cups veggies + 1 cup 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!
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
- 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.)
- 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.
- Serve vegetable mixture over rice. Sprinkle with remaining basil and, if desired, sriracha.
Nutritional Information:
Per serving (1½ cups veggies + 1 cup rice): 395 calories, 83 g carbohydrates, 12 g protein, 4 g total fat, 1 g saturated fat, 0 g cholesterol, 575 mg sodium, 12 g fiber, 18 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (20)
(5 from 12 votes)Followed this exactly as written. Very bland, nothing special. Not a repeat. Surprised there are so many good reviews.
If I have cornstarch can I use that instead of buying $8 worth of Arrowroot? This looks really good
Hi Sue. Yes, that should work. They are both good thickeners.
Made this with 2 Japanese Eggplant. Only had 1 Red Bell Pepper. Doubled the sauce as we used 3 portobella mushrooms. It was delicious! Thanks for a new go to dish!
Everyone loved this recipe and so simple to make
I wish you would just take the time to state “the next 5 ingredients, for clarity, otherwise great recipe.
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.
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.
Amazing Recipe - Tons of Flavor and the sauce makes it perfect. Served mine over buckwheat/sweet pototoe japanese noodles (gluten Free)
I can’t have cornstarch, it is a trigger for my food addiction, any other suggestions?
There’s no cornstarch in the recipe.
Can you suggest a hoisin sauce that is wfpb compliant please?
Great dish, one of my FOK favs! I've also added other veggies such as zucchini, squash and green onions.
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
girl if you don't get you some quinoa or rice sticks
Peral Barley is a great alternative to rice!
So yummy!!! Just made this and had it with vermicelli!
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.
We would recommend this recipe- flavourful and very filling
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