Thai Eggplant

Serves: 4
Total Calories: 449


1/2 cup olive oil
2 tablespoons finely chopped red onions
2 tablespoons finely chopped garlic
1 pound Asian or regular unpeeled eggplant thinly sliced
6 tablespoons toasted pine nuts
8 small dried chili
3 tablespoons Chicken Stock
2 tablespoons Thai sweet black bean sauce
1 tablespoon roasted chili paste
1/4 cup chopped Thai or regular basil
1 teaspoon black pepper
2 sprigs basil (garnish)


Heat oil in a large skillet over high heat. Add onions and garlic and sauce until garlic is lightly colored. Add eggplant and sauce 1 minute. Add remaining ingredients except garnish and cook, stirring constantly, until eggplant is tender, about 4 to 5 minutes. Transfer to a platter, garnish with basil, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 449
Calories from Fat: 325

This Thai Eggplant recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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