Thai Basil Eggplant
Fresh eggplant, peppers, and mushrooms are drenched in a savory mix of hoisin, soy sauce, and spices in this Thai stew. Get the recipe!
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Cooking tools:
- Microplane
- Skillet
- Cutting board
- Chef's knife
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Saucepan
- Wooden spoon
Ingredients
- 1 large eggplant, peeled, halved lengthwise, and cut into ¾-inch slices
- 3 red, green, and/or yellow bell peppers, thinly sliced
- 1 lb. portobello mushrooms, stems and gills removed, cut into ½-inch slices
- 1 cup chopped onion
- ¼ cup hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 2 teaspoons arrowroot powder
- ½ cup thinly sliced fresh Thai basil
- 4 cups hot cooked brown rice
- 1 tablespoon sriracha sauce (optional)
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