Sep 10, 2012

thai basil eggplant and seasons

My internal clock is screwed up.

All of a sudden, I feel all sorts of hope and excitement for the future.  Those are spring feelings normally, right?  Yet, it's the beginning of the season of changing leaves and lots of pumpkin.  Maybe it has to do with new students?  Or starting the house hunt?  Either way, I'm a little bit all over the place at the moment.

While feeling like spring and living in early fall, my fridge still screams summer.  Last week, we got some beautiful eggplants from Fresh Fork.  I wanted a way to showcase them in a recipe.  This was a healthy and super-tasty choice.  This recipe will definitely be in our normal recipe rotation.  I'm thinking the sauce would also be great on tofu or fish...mmm. 

Thai Basil Eggplant
Recipe adapted from

  •  2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 large or 2 small eggplants, cubed
  • 1/2 tsp red pepper flakes
  • 3 tbsp soy sauce
  • 1/3 c fresh basil, chopped
Heat the olive oil in a large saucepan over medium heat.  Add the chopped garlic and allow it to cook for a minute or two.  Add the eggplant, red pepper flakes, and soy sauce.  Allow the eggplant to cook down until tender, about 10 minutes.  Finally, add the basil and let it cook for about one more minute.  Serve warm with rice.

1 comment:

  1. This. Looks. Delicious!
    I am going to try to make this:)
    ...If I can find an eggplant at this time of year.


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