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Asian eggplants look and taste quite different from regular eggplants. They are thinner and have a bright purple hue. They are also more tender and sweeter while still retaining that slight smokey flavor. The best part-they are easier to cook and you can eat the skin, which is where the phytonutrient-anthocyanins are stored. Eggplant also contains a lot of fiber and is a great source of vitamin B complex, which is important for brain function.

Asian eggplant by itself is a great summer vegetarian dish (as it is in season now). They are filling and can absorb a lot of different flavors. It is very versatile and can be added with many other vegetables and spices. Below is a fast and easy recipe I want to share with you on how to prepare a Thai-style Asian eggplant dish. The dish is vegan and gluten-free!

Ingredients:

Thai style asian eggplant

Thai style asian eggplant

2 eggplants
2 cups of arugula
1/2 whole ginger, grated
2 garlic cloves, finely chopped
1 Spicy chili pepper, cup into thin rings (optional)
3 peppercorn
5 basil leaves, chopped
2 tbsp of coconut oil
gluten-free soy sauce (preferably tamari)
1 tbsp of sugar
2 tbsp of water

Directions:

  1. Wash the eggplants and remove the stem. Use your hand to pull off the eggplant into a cube size. Using your hand rather than a knife helps to eliminate the hardness of the skin, making it easier to eat.
  2. Heat the wok with oil in medium heat. Add ginger, garlic and chili pepper into the wok and stir fry until it starts to turn brown. If you don’t have a wok, use a large sautee pan. 
  3. Add the eggplant with peppercorn. Then add the soy sauce, and cover the wok for 1 minute.
  4. Once the eggplant starts to simmer, add the peppercorn, basil and sugar. Sautee for another minute. Add water if the wok gets too dry.
  5. Finally add the arugula and mix it for another 30 seconds before plating.

Serve hot!

-NZ

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