Sometimes items show up in my Full Circle Farm Box and I'm not sure what to do with them. Take eggplant, for example. I did not eat this growing up; perhaps because it looks like something Snuffleupagus might have laid. Luckily I had some other more familiar items to work with in this week's box: red pepper, onion, Thai sweet basil, and garlic. A Google search of "Thai basil eggplant" led me to this recipe at Vegetarian Times, which I adapted based on the ingredients I had in the cupboard.
Thai Basil Eggplant Stirfry
3 cups water
1 cup brown rice
3 T coconut oil
1 t red pepper flakes
4 garlic cloves, minced
1 onion, diced
1 red pepper, diced
1 medium sized eggplant, chopped into bite-sized pieces
2 T coconut vinegar (substitute rice wine vinegar)
2 T Bragg's amino acids
2 T spicy brown bean sauce
2 T coconut sugar (substitute sweetener of choice)
1/2 cup Thai basil leaves
Boil three cups water, and then add the rice. Simmer for 45 minutes.
While the rice is cooking, heat coconut oil over medium heat in a large wok. Add red pepper flakes and garlic. When garlic is slightly brown mix in the onion, red pepper and eggplant. Saute for 4-5 minutes. Stir in vinegar, Bragg's, and brown bean sauce. Mix well and saute for another 3 minutes. Add Thai basil leaves and stir over heat for 1 minute. Remove from heat and serve over rice.
Verdict: This was really tasty and involved flavors that are not in our usual repertoire. The interesting texture of the eggplant (chewy, reminiscent of muktuk, or whale skin blubber- but in a good way!) made me think that I won't be mad when an eggplant shows up in a future Full Circle box.
Question: Done anything interesting with vegetables lately?