Spicy Eggplant And Cauliflower With Basil Recipes
THAI BASIL EGGPLANT
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
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
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
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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