Best 3 Spicy Thai Eggplant Recipes
**Spicy Thai Eggplant: A Symphony of Flavors**
Embark on a culinary adventure to the vibrant streets of Thailand with our tantalizing Spicy Thai Eggplant recipe. This delectable dish captures the essence of Thai cuisine, boasting a harmonious blend of spicy, sweet, and tangy flavors. Prepare to be captivated by the tender eggplant slices, infused with a symphony of aromatic spices, including fragrant lemongrass, zesty galangal, and fiery chili peppers. Accompanied by a delectable assortment of Thai basil, bell peppers, and onion, this dish promises an explosion of colors and textures. Dive into the world of Thai gastronomy with our Spicy Thai Eggplant recipe, guaranteed to leave your taste buds craving for more. Explore variations of this classic dish, including a vegan-friendly option that swaps out fish sauce for a tantalizing combination of soy sauce and lime juice, ensuring everyone can savor the vibrant flavors of Thailand.
SPICY THAI EGGPLANT
One of my co-workers was nice enough to share this recipe with me. It does have pork, but you can make a vegetarian version be eliminating the pork and increasing the amount of eggplant. A side of Jasmine rice makes a nice pairing.
Provided by VLizzle
Categories One Dish Meal
Time 35m
Yield 5 cups, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.
- While the pork is marinating, prepare the remaining ingredients.
- In a small bowl, combine the chicken broth, soy sauce, vinegar, and sugar.
- Cut the eggplant lengthwise into 1 inch strips or into 1-inch squares. Mince the garlic.
- Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.
- Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.
- Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the Chile paste and Thai Peppers. Cook for a few more minutes and stir in the sesame oil. Serve hot.
Nutrition Facts : Calories 451.7, Fat 27.7, SaturatedFat 6.5, Cholesterol 53.3, Sodium 1396.7, Carbohydrate 34.3, Fiber 18.9, Sugar 14.3, Protein 22.4
SPICY THAI EGGPLANT & TOFU
This meal is quick, easy and is very pleasing to the palate. It's always a hit in my house. My brother, who is a vegetarian made this for me a few years ago and I have added a little to it. Thanks Trev!
Provided by Momma Emi
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put water on to boil according to rice noodle directions.
- Food prep: Slice tofu into bite sized pieces, cut eggplant into bite sized pieces, dice onion & mince garlic.
- In a large skillet, add EVOO, garlic and onions. Allow to cook for 2 minutes to soften.
- Add tofu, eggplant, brocoli, spice & enough peanut sauce to coat (this should all simmer for about five minutes).
- When noodles are finished, add noodles to mix and toss in peanuts and/or cashews as well as more peanut sauce if needed to coat.
- Bon apetit!
- *I use the microwave bags of brocoli to keep from dirtying another dish. Also, my husband likes chicken in his, so I will sometimes cook a chicken breast in the EVOO before preparing the meal and then slice that up to add to his bowl.
Nutrition Facts : Calories 601.5, Fat 14.5, SaturatedFat 2.3, Sodium 233.2, Carbohydrate 105.2, Fiber 6.7, Sugar 3.2, Protein 12.8
THAI SPICY EGGPLANT WITH SWEET BASIL
Steps:
- Heat a deep skillet or wok-shaped pan over high heat. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. Add eggplant, and stir-fry for 2 to 3 minutes.
- Add onion, bell pepper and garlic, and stir-fry for 3 minutes more.
- Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer.
- Remove pan from heat, add basil leaves and toss to combine with eggplant.
Tips:
- For the best flavor, use fresh, ripe eggplant. Look for eggplants that are firm and have smooth, shiny skin.
- To prevent the eggplant from absorbing too much oil, slice it thinly and fry it in a hot pan over high heat.
- If you don't have a wok, you can use a large skillet or Dutch oven instead.
- Be careful not to overcook the eggplant. It should be tender but still slightly firm.
- Serve the eggplant immediately, garnished with cilantro and lime wedges.
Conclusion:
Spicy Thai eggplant is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The combination of spicy, sweet, and savory flavors is sure to please everyone at the table. With a few simple ingredients and a little bit of time, you can create a restaurant-quality dish that will impress your friends and family.
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