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    You are in: Home / Recipes / Spicy Thai Eggplant Recipe
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    Spicy Thai Eggplant

    Spicy Thai Eggplant. Photo by Rinshinomori

    1/1 Photo of Spicy Thai Eggplant

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    VLizzle's Note:

    One of my co-workers was nice enough to share this recipe with me. It does have pork, but you can make a vegetarian version be eliminating the pork and increasing the amount of eggplant. A side of Jasmine rice makes a nice pairing.

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    Ingredients:

    Serves: 4-6

    Yield:

    cups

    Units: US | Metric

    Marinade

    Sauce

    Eggplant

    • 4 Japanese eggplants
    • 2 garlic cloves, minced
    • 4 tablespoons stir-fry oil
    • 1 tablespoon szechuan hot bean sauce
    • 1/2 teaspoon chili paste with garlic
    • 1 teaspoon sesame oil
    • 3 finely diced Thai peppers

    Directions:

    1. 1
      Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.
    2. 2
      While the pork is marinating, prepare the remaining ingredients.
    3. 3
      In a small bowl, combine the chicken broth, soy sauce, vinegar, and sugar.
    4. 4
      Cut the eggplant lengthwise into 1 inch strips or into 1-inch squares. Mince the garlic.
    5. 5
      Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.
    6. 6
      Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.
    7. 7
      Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the Chile paste and Thai Peppers. Cook for a few more minutes and stir in the sesame oil. Serve hot.

    Ratings & Reviews:

    • on January 10, 2014

      15

      Maybe I used the wrong chili paste and bean paste, but this dish was heavy on the sour taste. In addition, it was very oily, which was not appealing. I wouldn't make this dish again. I'm not sure it is really tweakable. It definitely didn't hit all the typical Thai dish characteristics.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2009

      55

      Very nice taste. I did not use ground pork and instead used frozen leftover ham, minced along with crumbled regular tofu. This dish will go well with steamed white rice on the side. I cut the eggplant into 1 inch section and sliced that into half. For color and taste, I sprinkled thinly sliced tomato. Thank you for posting this recipe. Made for Asian forum's unrated Asian recipe tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spicy Thai Eggplant

    Serving Size: 1 (438 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 451.6
     
    Calories from Fat 249
    55%
    Total Fat 27.6 g
    42%
    Saturated Fat 6.5 g
    32%
    Cholesterol 53.3 mg
    17%
    Sodium 1396.6 mg
    58%
    Total Carbohydrate 34.3 g
    11%
    Dietary Fiber 18.8 g
    75%
    Sugars 14.2 g
    57%
    Protein 22.4 g
    44%

    The following items or measurements are not included:

    szechuan hot bean sauce

    chili paste with garlic

    Thai peppers

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