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Thai Basil Eggplant
From Statesboro Market2Go
<p>This dinner is quick, spicy, and vegan! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: forksoverknives.com (Entered by Ariana Giddens)
Serves: Variable
Vegan!
Ingredients
1 large
Eggplant (peeled, halved lengthwise, and cut into ¾-inch slices)
3
Bell peppers (thinly sliced)
1 pound
Portobello mushrooms (stems and gills removed, cut into ½-inch slices)
1 cup
Onion (chopped)
1/4 cup
Hoisin sauce
2 tablespoons
Soy sauce
3 cloves
Garlic (minced)
2 teaspoons
Grated fresh ginger
2 teaspoons
Arrowroot powder
1/2 cup
Thai basil (thinly sliced, divided)
4 cups
Cooked rice
1 tablespoon
Sriracha sauce (optional)
Step by Step Instructions
- Cook the eggplant, peppers, mushrooms, and onion in a very large skillet for 8 to 10 minutes. Stir occasionally, and add 1 to 2 tablespoons of water as needed to prevent sticking.
- Stir the hoisin sauce, soy sauce, garlic, ginger, arrowroot powder, and 1 cup of water together in a bowl, then add it to the skillet with the vegetables. Cook for 2 to 3 minutes, then stir in half of the basil.
- Serve over rice and topped with basil & sriracha.