A delicious way to use an Asian eggplant, and it’s a nice change from the various Thai curries that we usually make for dinner. Makes 4 servings.

Sauce Ingredients

1/4 cup tamari or soy sauce
1-2 tablespoons agave nectar
1-2 teaspoons Thai red curry paste

Other Ingredients

4 cups cooked brown rice
1 tablespoon oil
4 Kaffir lime leaves – thinly sliced into threads
3 cloves garlic
1 shallot
1 large or 2 small sliced Asian eggplants (long and thin)
1 recipe Baked Soy Marinated Tofu
1 sliced red bell pepper
1 cup broccoli florets
1 cup baby corn
10 sprigs of Thai basil with stems on (tear any very large sprigs in a couple pieces)

Combine sauce ingredients and set aside.

Heat oil in a wok or large pan over medium heat. Sauté shallots for 2 to 4 minutes or until they turn translucent.

Increase heat to high and add veggies, garlic and kaffir lime leaves. Stir-fry veggies for 1 to 2 minutes.

Add basil, tofu and sauce. Stir-fry another 2 to 4 minutes until done.

Serve with cooked brown rice.

Variations

• If you can’t find Thai Basil, use 10 sprigs of regular basil, but remove the stems and use the whole leaves.
• Experiment with some other vegetables, like cauliflower and zucchini.
• Can be easily made gluten-free.

More information for Pad Phet – Thai Eggplant recipe:

• Prep time: 15 min
• Cook time: 30 min
• Total time: 45 min