Vegan Gourmand’s Thai Spicy Eggplant

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I just love this dish. If the Thai restaurant has it on the menu, I am ordering it, that is unless they can’t make it vegan. I am still in the process of tweaking this recipe a bit but I thought I would share it anyway. Its really good the way it is, I just prefer it a bit sweeter and thicker. Please tell me what you think and if you tweaked it in any way, please share.

Sauce
3 cups vegetable broth
6 tablespoons low sodium soy sauce
4 tablespoons brown sugar (packed)
2 tablespoons Vegan Worcestershire sauce
4 teaspoons Corn starch
1 tablespoon Hoisin sauce
Stir Fry
4 tablespoons minced green onion
3 tablespoons minced garlic
3 tablespoons minced ginger
2 teaspoons garlic chili sauce
1 Tablespoon oil for frying (I use coconut or peanut oil)
Vegetables
1 head broccoli florets par boiled
2 each Carrot, Sliced in thin rounds par boiled
8-10 each Thai basil whole leaves
3 each Thai eggplant sliced at a diagonal and salted
sesame oil for sprinkling on eggplant
sea Salt for sprinkling on eggplant

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1. In a large bowl mix together all the sauce ingredients and set aside.

2. Chop eggplant onto 1″ slices, generously sprinkle with sesame oil and sea salt and broil for 8-10 minutes on each side.

3. In a hot wok stir fry the stir fry ingredients together for about a minute then add broiled eggplant stir to cover eggplant.

4. Immediately add sauce mixture and cook on a med high heat for 15 or so minutes until it reached a think consistency

5. Add vegetables & Thai basil. (if adding fried tofu add it at this point also)

6. Stir and cook an additional 2- 3 minutes then serve immediately.

Servings: 8

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Posted on May 2, 2013, in Recipes and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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