Vegan Thai Basil Eggplant Recipe

If you’re looking for a delicious and nutritious plant-based dish, look no further than this Vegan Thai Basil Eggplant recipe. This vibrant dish combines the rich flavors of eggplant with aromatic Thai basil, creating a meal that’s both satisfying and bursting with flavor. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress.

Ingredients

• 2 medium-sized eggplants, sliced into bite-sized pieces
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 2 teaspoons fresh ginger, minced
• 1 red bell pepper, sliced
• 1 cup snap peas or green beans
• 2-3 tablespoons soy sauce or tamari (for gluten-free option)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar or agave syrup
• 1 cup fresh Thai basil leaves (or regular basil if unavailable)
• Chili flakes to taste (optional)
• Cooked rice or quinoa for serving

Instructions

1. Begin by heating the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and ginger, stirring for about 30 seconds until aromatic.
3. Add the eggplant pieces to the skillet, stirring frequently until they start to soften (about 5 minutes).
4. Incorporate the red bell pepper and snap peas. Cook for an additional 3-4 minutes, or until the vegetables are tender-crisp.
5. In a small bowl, mix together the soy sauce, rice vinegar, and sugar. Pour this sauce over the vegetables in the skillet, and stir well to combine.
6. Finally, add the fresh Thai basil and chili flakes (if using), mixing until the basil is wilted and the dish is well-coated in sauce.
7. Serve hot over cooked rice or quinoa. Enjoy!

This Vegan Thai Basil Eggplant is a delightful fusion of flavors and textures, making it an excellent choice for anyone wanting to try something new. Pack a punch of flavor while remaining healthy and plant-based, and enjoy a meal that celebrates the vibrant culinary traditions of Thailand.

Ingredients:
2 medium-sized eggplants, sliced into bite-sized pieces, 1 tablespoon vegetable oil, 4 cloves garlic, minced, 2 teaspoons fresh ginger, minced, 1 red bell pepper, sliced, 1 cup snap peas or green beans, 2-3 tablespoons soy sauce or tamari, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar or agave syrup, 1 cup fresh Thai basil leaves, chili flakes, cooked rice or quinoa

Tags:
Vegan Recipe, Thai Recipe, Eggplant Recipe, Basil Recipe, Vegan Food, Plant-Based Recipe, Thai Basil, Eggplant, Vegetables, Soy Sauce, Rice Vinegar, Gluten-Free, Weeknight Dinner, Healthy Recipe