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Thai Basil Eggplant

October 12, 2014

From The 30 Minute Vegan's Taste of the East (Serves 3-4 as a main dish)

  • 1 tablespoon sesame or safflower oil

  • 4 cloves of garlic

  • 1 to 2 red chile peppers, minced (optional)

  • 2 medium eggplant, chopped, about 6 cups

  • 1 1/2 cups of water

  • 1 tablespoon agave nectar

  • 2 tablespoons Bragg's Liquid Aminos or soy sauce

  • 1/4 to 1/2 cup basil, preferably Thai basil if available


I always 'sweat' my eggplant first by sprinkling the cut up pieces with salt and let sit for at least 15 minutes.  Rinse well to erase away the bitter juices that have leeched out, this will also make the eggplant, soft, chewable and delectable!

Saute oil, garlic, and chile pepper over medium heat for 1 minute, or until the garlic starts to brown, stirring frequently.

Add eggplant and water and cover to simmer for 8 to 10 minutes until eggplant is very soft.  Add agave and Bragg's or soy sauce and stir.  Continue cooking until eggplant has an edible consistency.  Add basil, stir well and remove from heat. 

Following the principles of Chinese Medicine, and not wanting to overheat or scorch the blood or yin of the body I never make this with the chili peppers, and yet it is incredibly delicious.  When I serve this at a dinner party at least one person will ask for the recipe.  We love this in a feast with Pad Thai and Yum Tavoy… stay tuned for those recipes, over rice or quinoa, or for leftovers in a cold wrap for a quick lunch or snack.


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