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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Comments (13)
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?
Can you suggest a hoisin sauce that is wfpb compliant please?
There’s no cornstarch in the recipe.
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
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