Thai Basil Eggplant: Vegan and Gluten Free
User Reviews
4.5
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
284 kcal
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Course
Side Dish, Main Course, Others
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Cuisine
Asian, Thai, International
Thai Basil Eggplant: Vegan and Gluten Free
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Thai-style, Eggplant stir-fried with Basil and Chili garlic sauce (Pad Prik Pao Ma Keua Praw) is soft, spicy and a little sweet recipe. Thai basil adds a very fresh flavor to this vegan, gluten free and delicious stir fry eggplant recipe. A simple sauce, eggplant, onions, peppers, and Thai basil come together quickly to make a delicious vegan side dish or main meal dish when served over rice, noodles, or quinoa.
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Ingredients
Oil and Spices
- 3 tablespoon avocado oil or any Preferred vegetable oil: divided
- 1 teaspoon black pepper divided
- ½ teaspoon salt divided (adjust as per your taste)
Pantry
- 1 tablespoon corn starch
- ¼ cup water
Produce
- 1 lb long eggplants Japanese or Chinese: 2 long, diced ½ inch diagonally
- 8 oz tofu Super firm: ½ of a block
- 250 g red onion 1 medium diced into large cubes
- ½ cup green bell pepper ¼ of pepper diced into large cubes
- ½ cup red bell pepper ¼ of pepper diced into large cubes
- ½ cup yellow bell pepper ¼ of pepper diced into large cubes
- 20 g ginger 2-inch knob thinly julienned
- 1 tablespoon garlic 2-3 cloves minced
- 3 g Thai green chili or Serrano: 2-3 in number thinly julienned
- 20 g Thai basil 1 cup leaves
For the sauce:
- 1 tablespoon Tahini
- 2 tablespoon low sodium tamari or Soy Sauce
- 2 tablespoon rice vinegar
- 1 tablespoon maple syrup or Sugar
- 1 tablespoon Sriracha adjust as per your spice level
- 1 teaspoon chili-garlic paste adjust as per your spice level
- 1 teaspoon sesame seed oil
- ½ teaspoon Chinese 5 Spice Mix
- 1 teaspoon sesame seeds
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Instructions
Prep work Instructions:
- Prepare sauce: Mix all the ingredients listed under sauce in a small bowl, whisk them all together and keep it aside. Add more sriracha sauce if you prefer spicier.
- Prepare Eggplant: To prepare eggplants cut off the top and bottom tips and sliced them diagonally into ½ inch thick slices. Season the sliced eggplant with salt, pepper, oil and air fry them at 350-degree F for 8 minutes. Once done keep them aside.
- Prepare tofu: To prepare tofu, wrap between kitchen paper towel and squeeze as much possible water out. Then chop into bite size, season with oil, salt, pepper and air fry at 350-degree for 8 minutes.
To Prepare the Recipe:
- Heat oil in a pan on a medium pan, once oil is hot, add julienned ginger, green chilis, minced garlic and sauté for a minute or until garlic turned little brown.
- Now, add cubed onions and stir fry for 1 to 2 minutes on high heat, they should remain crunchy.
- Then add cubed bell pepper and stir fry along with onions for another minute, try not to overcook them to maintain the crunch.
- Now, add air fried eggplant and tofu to stir fried vegetables and give a quick mix.
- Next, stir in the prepared sauce mixture and stir to coat the eggplant and veggies, lower the heat to avoid overcooking.
- In a small bowl, whisk the cornstarch into ¼ cup water, making sure the cornstarch is fully dissolved, then add it to the pan and stir gently until the sauce is thickened, about 30 – 40 seconds.
- Turn of the heat and let the eggplant and veggies cool down for a minute, then toss in the basil and fold it carefully into the eggplant. You just want basil to wilt a little.
- Serve immediately with some hot fried rice as a one-dish meal, or on a small plate as a vegetable side dish to be eaten with other foods.
Equipments used:
Nutrition Information
Show Details
Calories
284kcal
(14%)
Carbohydrates
26g
(9%)
Protein
10g
(20%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Sodium
450mg
(19%)
Potassium
545mg
(16%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
979IU
(20%)
Vitamin C
84mg
(93%)
Calcium
127mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 450mg | 19% |
| Potassium | 545mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 979IU | 20% |
| Vitamin C | 84mg | 93% |
| Calcium | 127mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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