This eggplant dish is savory, zesty, and spicy. The Thai basil, which is very different from traditional basil, brings a fresh taste. Japanese eggplant is much smaller than regular eggplant, and it works like a charm for soaking up the delicious sauce.
Ingredients
- maple syrup: 2.5 Tbsp
- tamari: 3 Tbsp
- rice vinegar: 2 Tbsp
- sriracha: 2 tsp
- toasted sesame oil: 1 tsp
- ground coriander: 1 piece (pinch)
- ground cinnamon: 1 piece (pinch)
- water: 1 cup (⅓)
- avocado oil: 4 Tbsp
- large red bell pepper: 0.5 piece (sliced)
- large green bell pepper: 0.5 piece (sliced)
- medium yellow onion: 0.5 piece (sliced)
- medium Japanese eggplants: 2 piece (cut into even slices)
- garlic: 5 clove (minced)
- fresh ginger: 1.5 inch (chopped)
- Thai green chile: 1 piece (sliced)
- cornstarch: 2 tsp (mixed with 2 tablespoons water)
- Himalayan salt: 0 g
- Thai basil: 0.5 cup (chopped)
- Thai basil: 0 g (more for garnish)
Metric Conversion
Stages of cooking
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In a blender or food processor, blend the maple syrup, tamari, vinegar, sriracha, sesame oil, coriander, cinnamon, and water until smooth.
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In a medium pan over medium heat, warm the avocado oil. Add the red and green bell peppers, onion, eggplants, garlic, and ginger and cook for 10 minutes, stirring frequently.
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Add the chile and continue to cook for another 3 minutes.
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Slowly pour in the sauce and the cornstarch mixture, then stir until it thickens.
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Mix together evenly, cover, and let simmer for 7 minutes. Season with salt.
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Garnish with the basil and serve.
