Spicy Thai Eggplant and Basil

We’ve commented before that our local Thai restaurant is one of our favorite places to dine out or get delivery when we’re not in the mood to cook or eat leftovers. A recent favorite of ours is a spicy eggplant and basil. At first I thought this would be too difficult to figure out, but SURPRISE—this is pretty straightforward.

I hope you’ll give this spicy Thai eggplant and basil a try. If you’re not a big fan of spice, halve the Thai chilies and remove the seeds. If you like it hot, enjoy the recipe as is. It starts with a slow burn and a lingering heat, but never gets too out of control. It won’t leave you with tears or sweats, but will certainly light up your taste buds. We think you’ll enjoy this paleo Thai eggplant and basil.

Ingredients
6 Japanese eggplant, sliced
3 Tbsp coconut aminos
3 large cloves garlic, pressed
2 tsp Red Boat fish sauce 
2 C diced white onion
2 Thai chilies, halved (seeded for less heat)
1/4 C avocado oil, 2 Tbsp oil
2 tsp toasted sesame oil
1 C loosely packed basil
1/8 tsp white pepper

Method

Prepare eggplant and heat 1/4 cup avocado oil in a large skillet on medium-high heat.

Sauté eggplant for 5 minutes, stirring regularly.

Remove from oil and add diced onion with the additional 2 Tbsp oil. Cook for 3 minutes.

Add Thai chilies and cook another 2 minutes.

Add garlic, coconut aminos, and fish sauce, and mix until lightly bubbling.

Return eggplant to skillet and mix for 2 minutes.

Fold in fresh basil until wilted. Finish with adding sesame oil and white pepper, and mix thoroughly.

Spicy Thai Eggplant with Basil Recipe [paleo, primal, gluten-free]

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Spicy Thai Eggplant and Basil

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients
6 Japanese eggplant, sliced
3 Tbsp coconut aminos
3 large cloves garlic, pressed
2 tsp Red Boat fish sauce 
2 C diced white onion
2 Thai chilies, halved (seeded for less heat)
1/4 C avocado oil, 2 Tbsp oil
2 tsp toasted sesame oil
1 C loosely packed basil
1/8 tsp white pepper

Method

1. Prepare eggplant and heat 1/4 cup avocado oil in a large skillet on medium-high heat.

2. Sauté eggplant for 5 minutes, stirring regularly.

3. Remove from oil and add diced onion with the additional 2 Tbsp oil. Cook for 3 minutes.

4. Add Thai chilies and cook another 2 minutes.

5. Add garlic, coconut aminos, and fish sauce, and mix until lightly bubbling.

6. Return eggplant to skillet and mix for 2 minutes.

7. Fold in fresh basil until wilted. Finish with adding sesame oil and white pepper, and mix thoroughly.

3 Comments

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