Thai Basil Eggplant Food

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JAPANESE EGGPLANT WITH CHICKEN & THAI BASIL



Japanese Eggplant with Chicken & Thai Basil image

Japanese Eggplant with Chicken and Thai basil stir-fry wakes up your taste buds with Thai basil and tender Japanese eggplant and is so easy to make at home.

Provided by Bill

Categories     Chicken and Poultry

Time 30m

Number Of Ingredients 17

8 ounces chicken breast ((thinly sliced))
2 tablespoons water
5 tablespoons vegetable oil ((plus 1 teaspoon for marinating the chicken))
1½ teaspoons light soy sauce
1 teaspoon cornstarch
2 Chinese or Japanese eggplants ((about 12-16 ounces/340-450g; cut on an angle into 1 1/2-inch wedges))
3 cloves garlic ((sliced thinly))
3 scallions ((sliced 1½ inches long on an angle, separated into white and green parts))
1 bunch Thai basil or holy basil ((stems removed, about 1 cup loosely packed))
1 tablespoon Shaoxing wine ((or dry sherry cooking wine))
2 teaspoons fish sauce
½ teaspoon sugar
1 teaspoon Thai thin soy sauce ((or light soy sauce))
1 teaspoon dark soy sauce
½ teaspoon sesame oil
ground white pepper
¼ cup chicken stock ((hot))

Steps:

  • In a medium bowl, massage the chicken with 2 tablespoons of water until it is completely absorbed, and add 1 teaspoon vegetable oil, 1 ½ teaspoons soy sauce, and 1 teaspoon cornstarch until well incorporated. Set aside.
  • Heat your wok over medium-high heat and coat it with 2 tablespoons of oil. Spread the eggplant out evenly in the wok, and let sear with the cover on the wok for 2 minutes. Remove the cover, turn the eggplant pieces over, and pour another tablespoon of oil around the perimeter. Cover the wok, and turn heat to medium-low for another 2 minutes until the eggplant is just tender. Next, raise the heat to high to cook the eggplant to a golden brown color--another 2 minutes. Transfer to a plate.
  • Add 1 more tablespoon of oil to your wok and heat until just smoking. Add the marinated chicken, and spread it around the wok. Let it sear for 30 to 60 seconds (depending upon your burner capacity) on each side. Remove from the wok and set aside.
  • With the wok over high heat, add another tablespoon of oil, the garlic, the white parts of the scallions, and the basil. Stir fry for 30 seconds, and add the eggplant and chicken.
  • Next, add the Shaoxing wine, and stir everything together. Add the fish sauce, sugar, soy sauces, sesame oil, and white pepper, and stir until everything is combined--about a minute. Next, add the green portion of the scallions.
  • Pour the chicken stock around the perimeter of the wok to deglaze it. Stir fry until everything is well-combined, and most of the liquid has been absorbed by other ingredients. Serve with steamed jasmine rice!

Nutrition Facts : Calories 240 kcal, Carbohydrate 10 g, Protein 15 g, Fat 16 g, SaturatedFat 12 g, Cholesterol 36 mg, Sodium 604 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

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

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

THAI BASIL EGGPLANT CURRY



Thai Basil Eggplant Curry image

This is the dish that taught me to give eggplant a second look. I first had it at Titaya's Thai restaurant here in Austin, Texas. Regarding quantities for the vegetables, the basic goal is to have about 50% eggplant and 50% everything else combined. Regarding flavor, the goal is to feature the eggplant and the zucchini; that's why they're cut larger than the other ingredients. Ingredients are listed in order of appearance in the film, and order and timing are key to best texture. As written, this is pretty damned spicy... enough to make your nose run. Oh yeah, and this makes a ton of food. You'll need a BIG pot to cook it in. If you don't have a big wok or a gumbo pot, cut the recipe in half.

Provided by lolsuz

Categories     Curries

Time 45m

Yield 1 Huge pot of food, 4-6 serving(s)

Number Of Ingredients 13

1/3 cup peanut oil (or vegetable oil, etc.)
3 tablespoons red curry paste (that's about 1/3 of a 4 ounce tin. Look for tins or jars in the Asian aisle of larger anglo grocery )
3 -4 carrots
4 small red potatoes
2 large Japanese eggplants (or 1 and a half big black eggplants)
2 small bell peppers (green, red, or preferably both)
2 small onions
2 large zucchini
4 -5 basil sprigs (preferably Thai basil)
1 (13 1/2 ounce) can coconut milk (unsweetened)
1 (11 ounce) can chicken broth (or water if you want to keep it vegan)
3 tablespoons red curry paste (or another third your 4 oz tin, or go crazy and use a half a tin above and the other half here, if y)
white rice, to serve (preferably jasmine rice)

Steps:

  • This is written to chop as you go, but if that makes you nervous or you don't think you can work quickly enough, just chop everything first. I'll bet you can do it the second time you make this, though. Again, this makes a LOT of food so you'll need a big wok or cook pot, or cut the quantities in half.
  • Put your rice on so it's cooking while you work. Follow the directions on the bag and set a timer if you have one because you'll be distracted. It'll be done before the food is ready but will stay plenty hot enough to serve.
  • Start with the carrots and potatoes; slice them fairly thin and saute them in the oil and 1/3 tin of curry paste on medium-high heat for five minutes. Cover and go to the next step.
  • Cut the eggplant into bite-sized cubes. You can peel the eggplant if you want but I think both texture and flavor is better if you leave the skin on. Add to the pan; saute, stirring occasionally, another five minutes. Cover and go on to the next step.
  • Slice the onion and bell pepper into fairly thin strips and add them to the pan; saute, stirring occasionally, another five minutes. Cover and go to the next step.
  • Cut the zucchini into bite-size pieces and add to the pan. Strip the basil leaves off their stems and add them too. Stir and cover. Just one more step and you're done.
  • Get a blender out and blend the can of coconut milk with one can full of chicken broth and the second 1/3 of red curry paste. Take a good long whiff of it. WOW! Remember to sneeze away from the food. Call one of your family in to smell it and laugh as they experience the same thing you just did, but not in a mean way so they won't get mad when you then ask them to set the table for you while you finish up. Get excited about how awesome this is going to be.
  • Add the coconut/chicken/curry liquid to the pan and let it come to a simmer. Once it's simmering you can check a potato or a carrot for doneness; they should be tender. Dinner's ready!
  • Serve in a bowl over steaming white rice and a box of Kleenex on the table because you're probably going to need it. Jasmine rice really is preferable for this. If you serve this worthy food over instant rice I swear I'll drive over there and whup you myself. Instant rice is an abomination in the eyes of the Lord.

STIR-FRIED CHICKEN AND EGGPLANT WITH THAI BASIL



Stir-Fried Chicken and Eggplant With Thai Basil image

This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.

Provided by Martha Rose Shulman

Categories     dinner, poultry, main course

Time 1h

Yield Serves four

Number Of Ingredients 12

1 pound eggplant, preferably long Japanese or Chinese eggplants, diced
Salt to taste
3 large garlic cloves, peeled, halved, green shoots removed
2 serrano chiles, stemmed and minced
1 tablespoon minced ginger
1 tablespoon fish sauce
2 teaspoons soy sauce
1 teaspoon sugar
Freshly ground black pepper to taste
2 tablespoons peanut or vegetable oil
3/4 pound boneless, skinless chicken breasts, rinsed and dried, cut into small dice or minced
1 cup Thai basil leaves, roughly chopped

Steps:

  • Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
  • Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
  • Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
  • Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 541 milligrams, Sugar 5 grams, TransFat 0 grams

THAI BASIL EGGPLANT



Thai Basil Eggplant image

Make and share this Thai Basil Eggplant recipe from Food.com.

Provided by HelenG

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon peanut oil
2 -3 garlic cloves, minced
2 Japanese eggplants (or 1 big purple, peeled and cut into pieces)
2 tablespoons fish sauce
1 tablespoon sugar
1 bunch basil, preferably Thai basil, washed and stems removed
2 Thai chiles, minced (optional)

Steps:

  • Peel eggplant if desired (I don't). Cut into irregular shapes but same sizes. That makes them easier to turn and keeps them from sticking to the pan.
  • Heat wok over med-high heat. Add oil, peppers and garlic. Cook until garlic becomes lightly browned, 1-2 minutes.
  • Add eggplant and stir. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. You may need to add more water as it cooks.
  • Add fish sauce and sugar. Stir gently. Turn off the heat and add the basil stir gently.
  • Serve immediately.
  • Really good with jasmine rice :O.

THAI BASIL BEEF WITH EGGPLANT



Thai Basil Beef with Eggplant image

Provided by BusyB

Categories     Main Course

Time 20m

Number Of Ingredients 13

1 lbs Ground Beef
1 Eggplant
2 Red Pepper (diced)
1 clove Garlic (diced)
1/2 Onion (diced)
2 tbsp Tamari
2 tbsp Fish Sauce
1 tbsp White Sugar
1 whole Lime (juiced & zested)
1 tbsp Chilli Sauce
1 cup Thai Basil
2 Green Onions (chopped)
3 tbsp Olive Oil

Steps:

  • Chop eggplant into 1/2 inch sticks, place in colander and set aside while you make Thai sauce.
  • In small bowl, combine tamari, fish sauce, sugar and lime, mix well then set aside.
  • Heat a large dutch over and add olive oil. Once oil is warm gradually add eggplant and fry, making sure to rotate the eggplant sticks so that it browns evenly on all sides, then remove from the oil and place in medium size bowl. You may need to do this in batches as you want to avoid over crowding the pan.
  • Once all off the eggplant has been friend, drizzle 1/4 of the Thai sauce over the eggplant and set aside.
  • Using the same pan that you cooked the eggplant in, add your onions and peppers and cook until onions are translucent, then add ground beef, garlic and chilli sauce. Continue to cook for another 2 minutes then add your thai sauce, basil and eggplant and continue to cook until basil leaves are limp.
  • Serve eggplant over jasmine rice, top with green onions and serve.

BASIL GARLIC STIR-FRY THAI EGGPLANT RECIPE



Basil Garlic Stir-Fry Thai Eggplant Recipe image

How to make a traditional Thai eggplant recipe. Our easy healthy Thai Basil Eggplant stir fry is the best side dish for curry and rice.

Provided by Andrew Dobson

Categories     Side Dish

Time 55m

Number Of Ingredients 14

2 lb Chinese or Japanese Eggplant
Kosher Salt
1 tbsp Cornstarch
2 tbsp Vegetable Oil
1 tbsp Sesame Oil
10 Garlic Cloves (minced)
2 tsp Fresh Ginger (grated)
1 tsp Soy Sauce
1 tsp Maggi Sauce
1 tsp Oyster Sauce
1 tsp Fish Sauce
1 cup Thai Basil Leaves
1 Thai red chili (sliced)
1 Scallion (sliced)

Steps:

  • Slice Japanese eggplant on the diagonal 3/4 to 1 inch thick, larger pieces cut in half lengthwise.
  • Put the eggplant in a colander in the sink or over a bowl, toss with approximately tablespoon of salt, and set aside to drain for about 45 minutes. Rinse the eggplant thoroughly, pat dry, and transfer to a large bowl.
  • Sprinkle the cornstarch over the eggplant and toss to coat. Heat the oil in a 12-inch skillet or wok over medium-high heat. Add just enough eggplant to create a single layer so that no slices overlap. Cook, flipping once, until the eggplant is golden and a bit charred in places, 2-1/2 to 3 minutes total. Transfer the eggplant to a paper-towel-lined rimmed baking sheet. Repeat with the remaining eggplant, adding more oil to the pan as needed.
  • Wipe the pan clean, then add the sesame oil over low heat. Add the garlic and ginger, and cook, stirring, until fragrant, about 20 seconds. Return the eggplant to the pan.
  • Add the Thai basil leaves, red chili, soy sauce, Maggi sauce, oyster sauce and fish sauce then toss to combine, about 1 minute.
  • Serve topped with the sliced scallion.

Nutrition Facts : Calories 118 kcal, Carbohydrate 13.3 g, Protein 2.3 g, Fat 7.2 g, SaturatedFat 1.2 g, Sodium 205 mg, Fiber 5.8 g, Sugar 5.1 g, ServingSize 1 serving

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From foodnewsnews.com


THAI BASIL RESTAURANT | VEGETARIAN
Eggplant, tofu, onion, green onion, and basil in spicy chili garlic sauce. $12.00: V.7 Vegetarian Pad Pak Ruam: Sautéed mixed vegetables with our secret sauce and garlic. $12.00 : V.8 Vegetarian Pad Kra Prao: Mixed vegetables, tofu in spicy chili garlic sauce, and basil leaves. $12.00: V.9 Vegetarian Spicy Bamboo: Sliced bamboo, onion, green onion, basil, and tofu in …
From order.thaibasil.com


THAI FRIED EGGPLANT WITH BASIL | URBAN LEAF
Remove the eggplant to a bowl. Add 1 tablespoon of oil in the same wok and add garlic and chopped Thai red chilies. Saute for few seconds and add onions and cook until the onions are soft and translucent. Now add the cooked eggplant and mix. Add the sauce and let it simmer. Sprinkle the roughly chopped Thai Basil Leaves and mix again.
From geturbanleaf.com


THAI BASIL EGGPLANT RECIPE RECIPES ALL YOU NEED IS FOOD
THAI BASIL EGGPLANT RECIPE RECIPES ... 3 cups fresh Thai or regular basil leaves: cooked jasmine rice (optional for serving) Steps: In a bowl marinate the chicken with oyster sauce and soy sauce 10 minutes. Heat a large nonstick skillet or wok over medium-high heat, when hot add the oil, garlic and chili and cook until fragrant, about 30 seconds. Increase the heat to high and …
From stevehacks.com


THAI BASIL RESTAURANT | STIR-FRIED
Eggplant, tofu, onion, green onion, and basil in spicy chili garlic sauce. $12.00: V.7 Vegetarian Pad Pak Ruam: Sautéed mixed vegetables with our secret sauce and garlic. $12.00 : V.8 Vegetarian Pad Kra Prao: Mixed vegetables, tofu in spicy chili garlic sauce, and basil leaves. $12.00: V.9 Vegetarian Spicy Bamboo: Sliced bamboo, onion, green onion, basil, and tofu in …
From order.thaibasil.com


SPICY THAI EGGPLANT WITH THAI BASIL NUTRITION FACTS - EAT ...
Calcium 46.2mg. 5%. How much Iron is in Spicy Thai Eggplant with Thai Basil? Amount of Iron in Spicy Thai Eggplant with Thai Basil: Iron 0.8mg. 10%. Fatty acids. Amino acids. * The Percent Daily Values are based on a 2,000 calorie diet, so your …
From eatthismuch.com


THAI EGGPLANT BASIL FOOD HIGH RESOLUTION STOCK PHOTOGRAPHY ...
Find the perfect thai eggplant basil food stock photo. Huge collection, amazing choice, 100+ million high quality, affordable RF and RM images. No need to register, buy now!
From alamy.com


THAI BASIL @ DESTIN – THAI RESTAURANT IN DESTIN, FLORIDA
Thai Basil is an all day-every day Thai restaurant that brings Thai-dining to an upper echelon. By serving lunch, and dinner, the city of Destin will now enjoy delicious Thai cuisine and exponential service catering to your needs. Thai Destin welcomes families and friends to try our cultural and tasteful Thai meals. Whether you are in the restaurant or the comfort of one’s …
From thaibasildestinfl.net


MENU | THAI BASIL MADISON | THE BEST AUTHENTIC THAI FOOD ...
PINEAPPLE CURRY f $12.95. Choice of vegetable, tofu or meat with red curry, pineapple, bell pepper, carrot, tomato and sweet basil leaves. (Beef+$1,Shrimp+$2,combination meat +$3,Seafood+$5) MANGO CURRY f $13.95. Panang curry in coconut milk with bell pepper, carrot, snow peas, sweet mango and sweet basil leaves.
From thaibasilfoodmadison.com


THAI BASIL FULLERTON - OFFICIAL SITE & MENU - ORDER ONLINE
Official website & Menu for Thai Basil Fullerton. Order Thai Food Online DIRECTLY for take-out or delivery! Isn't it about time you felt excited about Thai Food again? Thai Basil is just the place for you to revive your cravings for delicious FRESH, LOCAL Thai Food and more. We only use the finest quality FRESH and LOCAL ingredients providing you with the best selection of …
From thaibasilatfullerton.com


THAI SPICY EGGPLANT BASIL RECIPE RECIPES ALL YOU NEED IS FOOD
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
From stevehacks.com


THAI BASIL EGGPLANT | REAL FOOD ON THE TABLE
Thai Basil Eggplant. INGREDIENTS: 1 large Italian eggplant. 1 green bell pepper, thinly sliced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced . 1 white onion, halved and thinly sliced. 2 cloves garlic, minced. basil leaves. vegetable oil. For the sauce: 4 1/2 Tbsp. Hoisin Sauce. 1/2 cup soy sauce. 1/4 cup water. 1 tsp. chili sauce. 2 tsp. corn starch. …
From realfoodonthetable.com


THAI BASIL EGGPLANT RECIPE - VEGAN RECIPES
Meatless, Vegetarian Recipes pg 1 > EGGPLANT RECIPES >>>>> > Thai Basil Eggplant. Next . FREE Magazines and other Publications. An extensive selection of free food, beverage & agricultural magazines, e-books, etc. FOOD VIDEO SECTION Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc. THAI …
From foodreference.com


THAI BASIL PORK AND EGGPLANT - CSMONITOR.COM
2. Preheat a large wok or skillet over medium heat. Swirl in the oil and heat until the oil starts to shimmer. Stir in the garlic and shallots and cook until the garlic is golden and fragrant ...
From csmonitor.com


THAI CHICKEN AND EGGPLANT GREEN CURRY - BLUE DRAGON
Add the chicken, shallots, shredded kaffir lime leaves and both types of eggplant and simmer for 3-4 minutes or until the chicken is tender and the eggplants are cooked. Remove from the heat and garnish with Thai sweet basil leaves, finely sliced chilli and drops of coconut cream. Serve with jasmine rice.
From bluedragon.ca


THAI BASIL MADISON | THE BEST AUTHENTIC THAI FOOD IN ...
Spicy Eggplant. starts at $11.95. Opening Hours. THAI BASIL RESTAURANT * We will be closed every Christmas Day & Thanksgiving Day. TUESDAY - FRIDAY. Lunch: 11 am - 2 pm. Dinner: 4 pm - 9 pm. SATURDAY - SUNDAY. 12 pm - 3 pm. 4 pm - 9 pm. MONDAY: CLOSED. Contact Us. WHERE TO FIND US. Location: 6714 Raymond Road, Madison, Wisconsin …
From thaibasilfoodmadison.com


THAI FRIED EGGPLANT WITH BASIL RECIPE - FOOD NEWS
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Thai Basil Eggplant 104 calories of Eggplant, fresh, (400 grams) 41 calories of Canola Oil, (0.33 tbsp) 12 calories of Hot Chili Peppers, (0.67 pepper) 12 calories of Hoisin Sauce, (0.33 tbsp) Peel eggplant and cut diagonally into 1/4-inch thick …
From foodnewsnews.com


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