Healthy Recipe of the Week

Thai Basil Eggplant Stir Fry

Ingredients

• 1 tablespoon Coconut Oil
• ½ teaspoon Red Pepper Flakes (crushed)
• 4 Baby Eggplants (cubed)
• 1 Sweet Onion (chopped)
•  1 Red Bell Pepper (chopped)
• 6 Garlic Cloves (minced)
• 2 tablespoons Rice Vinegar
• 3 tablespoons Tamari or Soy Sauce (may substitute for Coconut Aminos)
• 2 tablespoons Honey
• 1 bunch Thai Basil leaves (chiffonade)
• Cooked brown rice for serving (may substitute for quinoa for low-carb alternative)

Directions

Heat coconut oil over medium high heat and add red pepper flakes to toast for a few seconds. Add eggplant and stir fry for a few minutes. Next, add onion and red bell pepper. Continue cooking for a few more minutes or until vegetables begin to soften. Add garlic cloves and cook for one minute. Add rice vinegar, tamari or soy sauce, and honey. Stir to combine for two minutes. Remove from heat and add Thai basil leaves. Toss to combine. Serve over cooked brown rice or quinoa (or grain or pasta of choice).

Yields: 4 servings

Reference

YMCA of Greater Seattle. (2021, June 18). Recipe: Thai basil eggplant stir fry. YMCA of Greater Seattle Blog. https://www.seattleymca.org/blog/recipe-thai-basil-eggplant-stir-fry?utm_source=targeted-email&utm_medium=email&utm_campaign=COVID-19-member-newsletter&utm_term=Aug_9_2021&utm_content=recipe-thai-basil-eggplant-stir-fry-lp