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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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(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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