Thai Basil Eggplant
Want to see the full video of me cooking this recipe? Click here to watch!!
I came across this recipe by searching on pinterest for the ingredients I had on hand and wanted to use. This recipe from Vegetarian Gastronomy caught my eye. I made a couple of substitutes from the original recipe and also swapped out the tofu for chicken to bulk up the protein (I’m personally just not a huge fan of tofu). Here are all the ingredients you’ll need to get started:
3 TBL Olive Oil
4.5 TBL Hoisin Sauce
2 tsp. Chili Sauce( I used siracha)
2 tsp. Corn starch
1/4 cup of coconut aminos
12 oz chicken, diced
2 gloves of garlic, minced
4.5 oz white onion, chopped
2.2 oz red bell pepper, chopped
2.5 oz of green bell pepper, chopped
5 cups of egg plant, diced ( This was a fail on my end!! I forgot to weigh it before I put it in the pan to cook so I eyeballed this amount)
Fresh basil, chopped
In large pan, heat up 2 TBL of olive oil on medium heat.
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- Add the eggplant pieces and toss to coat them in oil. Add a little amount of water, turn the heat down to low-medium, cover, and let the eggplant cook.
- Add the eggplant pieces and toss to coat them in oil. Add a little amount of water, turn the heat down to low-medium, cover, and let the eggplant cook.
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- Stir the eggplant pieces every few minutes. Add a little more oil or water to help cook the eggplant and keep it from sticking to the pan if needed (if adding water to help cook the eggplant, be sure to add a small amount each time so that you don’t end up with watery mushy eggplant). While the eggplant is cooking continue on to preparing the rest of the dish.
- Stir the eggplant pieces every few minutes. Add a little more oil or water to help cook the eggplant and keep it from sticking to the pan if needed (if adding water to help cook the eggplant, be sure to add a small amount each time so that you don’t end up with watery mushy eggplant). While the eggplant is cooking continue on to preparing the rest of the dish.
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- The eggplant is done once it is tender, but still firm so it holds shape. Turn off the heat and set aside in the pan.
- The eggplant is done once it is tender, but still firm so it holds shape. Turn off the heat and set aside in the pan.
In a sepereate pan, heat up 1 TBL of olive oil.
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- Add the diced chicken and cook until its white all the way through
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- Add peppers and onion, cook until tender. Add garlic and sautee it with the peppers and onion.
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- Once the chicken and veggies are fully cooked, add it to eggplant pan.
In a seperate dish, make sauce:
Combine:
4.5 TBL Hoisin Sauce
2 tsp. Chili Sauce( I used siracha)
2 tsp. Corn starch
1/4 cup of coconut aminos
1/4 cup of water
Pour sauce mixture over eggplant, chicken and veggies and let simmer for a few minutes. Add fresh chopped basil, stir and enjoy!!
I figured out the macros per OZ so when serving this up, I can choose how many ounces I want at that particular time.
For 1 oz( I had 8.5 oz at dinner if that gives you a better idea of macros per serving, the total for 8.5 is 20.5 carbs/12.5 fat/22.8 protein)
1.5 fat
3 carbs
2.7 protein
