Monday, May 20, 2013

Thai Basil Eggplant Stirfry

Full Circle Farm

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

Thai Basil Eggplant Stirfry ingredients

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.

Thai Basil Eggplant Stirfry

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? 

No comments:

Post a Comment