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Thai Spicy Eggplant with Sweet Basil

Vegetarian Times Editors
  • minutes
  • Serves 2

INGREDIENTS

3

Baby eggplants

20

Basil, leaves fresh

4 cloves

Garlic

1

Onion, medium-sized

1

Red bell pepper, medium-sized

3 tbsp

Soy sauce, dark

1 cup

Jasmine rice

2 tbsp

Brown sugar, dark

1/2 tsp

Red pepper

2 tbsp

Peanut or vegetable oil

2 tbsp

White vinegar