tweakeats Recipes

Thai-style Eggplant

By keithb

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Ingredients & Nutrition

Ingredients Calories Fat g Carb g Protein g Fiber g
Totals Per Serving (4 servings) 134* 4.08* 24.05* 4.20* 8.93*
Recipe Totals 537* 16.32* 96.20* 16.80* 35.73*
4 thai chilis, chopped 72 0.79 15.86 3.37 2.70
2-3 japanese eggplants, chopped into odd-sized chunks 218 1.72 51.71 9.16 30.84
2 1/2 T fish sauce 12 0.00 1.29 1.80 0.00
1/2 T soy sauce 4 0.00 0.61 0.50 0.06
1 T sugar 48 0.00 12.50 0.00 0.00
4 cloves garlic, chopped 18 0.06 3.97 0.76 0.25
1 bunch thai basil (or a mix of basil and mint), leaves only (about a cup of leaves, packed) * * * * *
1 T vegetable oil 120 13.62 0.00 0.00 0.00
1 medium onion, chopped 44 0.11 10.27 1.21 1.87

* some ingredients are missing nutrition values

Directions

Heat oil in a pan over medium high heat, add onion and chopped chilis. Cook until translucent. Add garlic, cook for another minute. 

Add eggplant. Mix together in the pan, add a cup of water, and cover. Cook about 4 minutes until about half-cooked. While cooking, mix fish sauce, soy sauce, and sugar in a small bowl.

Remove lid, add fish sauce mixture, and continue to cook, stirring occasionally, until most of the liquid has evaporated and the eggplant is fully cooked (looks translucent).

Turn off heat, add basil/mint leaves and stir until wilted.

Serve over rice

Recipe Info

Prep:
15 min
Start to finish:
20 min
Yield:
n/a
Servings:
4

Description

Adapted from http://www.thaitable.com/thai/recipe/basil-eggplant

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