What is a Thai eggplant? It’s a dinky little eggplant, and if you lop off the top and quarter them, they make a great ingredient in many dishes. Try this simple and delicious Thai eggplant recipe.

8-10 THAI EGGPLANT (quartered)

1½ cup ONION (chopped)

1 cup RED BELL PEPPER (chopped)

4 cloves GARLIC (finely chopped)

1 Tbsp GINGER (finely chopped)

1 tsp CHILI PEPPERS (finely chopped)

1 Tbsp Lime zest

1-2 Tbsp OLIVE OR COCONUT OIL

1 14 oz CAN COCONUT MILK

**2 tsp CORIANDER POWDER

**2 tsp CHILI POWDER

**1 tsp TURMERIC

½ cup THAI BASIL

1-2 Tbsp LIME JUICE

SALT to taste

Heat oil in a large skillet on medium high heat. I use coconut oil in this recipe, but substitute olive oil if you like. When oil is heated, add the onion, bell pepper, garlic, ginger, lime zest, and hot peppers. Add as much or little hot pepper as your taste buds desire.

Sauté these ingredients for 2-3 minutes and then stir in the coriander, turmeric, chili powder, and salt. Continue sautéing 1-2 minutes and then add the quartered Thai eggplant.

When the eggplant is cooked, turn off the heat and add chopped Thai basil and lime juice. Serve over jasmine rice.

** I used 1½ Tablespoons of curry seasoning that I received from India, in place of the above spices.

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