Spicy Eggplant And Cauliflower With Basil Recipes

THAI BASIL EGGPLANT

Thai Basil Eggplant image

Basil is my favorite herb and maybe a reason I love Thai food so much. The soups, curries, and stir-fries taste amazingly different with just few handfuls of sweet basil. This recipe is super easy and cooks in very little time. Serve with freshly cooked jasmine or basmati rice.

Provided by ChiBites

Categories Side Dish Vegetables Eggplant

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

1 teaspoon vegetable oil
1 Thai chile pepper, or more to taste
2 cloves garlic, minced
3 Chinese eggplants, cut into 1-inch cubes, or more to taste
½ cup water
1 teaspoon dark soy sauce
½ teaspoon white sugar
salt to taste
1 cup fresh basil leaves, roughly chopped

Steps:

Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.

Nutrition Facts : Calories 156.8 calories, Carbohydrate 31.9 g, Fat 3.4 g, Fiber 17.6 g, Protein 6.1 g, SaturatedFat 0.5 g, Sodium 241 mg, Sugar 13.1 g

SPICY EGGPLANT AND CAULIFLOWER WITH BASIL

Spicy Eggplant and Cauliflower With Basil image

Make and share this Spicy Eggplant and Cauliflower With Basil recipe from Food.com.

Provided by Pinay0618

Categories Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups basmati rice
1 1/2 teaspoons kosher salt
2 large garlic cloves, minced
1 tablespoon freshly grated gingerroot
1/3 cup olive oil
2 teaspoons Thai red curry paste (such as Thai Kitchen)
1 1/2 lbs eggplants, cut lengthwise into wedges (3 small )
1/2 head cauliflower, broken into florets (about 1 pound)
1 (15 ounce) can chickpeas, drained and rinsed
2 cups bean sprouts
1/2 cup fresh basil leaf, torn if large

Steps:

Heat oven to 450°F
In a large saucepan, combine the rice, 1/2 teaspoon of salt, and 4 1/2 cups water and bring to a boil. Cover and simmer on low until the water is absorbed, about 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork and set aside.
Meanwhile, whisk together the garlic, ginger, oil, curry paste, the remaining salt, and 1/2 cup water.
Toss with the eggplants and cauliflower, then transfer to a roasting pan, spreading into a single layer. Roast until tender, about 30 minutes, stirring occasionally.
Add the chickpeas during the last 5 minutes of cooking.
Remove from oven and toss with the bean sprouts and basil.
Serve vegetables over the rice.

Nutrition Facts : Calories 585.7, Fat 15.9, SaturatedFat 2.4, Sodium 673.9, Carbohydrate 99.3, Fiber 12.2, Sugar 6.1, Protein 14.2

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