Meatless Monday Thai Eggplant Curry
In an effort to cut down on meat, we have jumped on the “Meatless Monday” bandwagon. For me, cooking vegan is sort of like a dare. I enjoy the challenge of it. I like to use long, skinny, Japanese eggplant because when you cut it into chunks you have some skin on every piece. This keeps the eggplant from completely falling apart. If you can’t find them, regular eggplant will work just fine. Thai basil has purple stems and is a little more black licorice flavored than Italian basil. Use what ever you can find.
- 1 t. canola oil
- 3 japanese eggplants, cut into bite sized chunks
- 1/2 yellow onion, chopped
- 1-3 dried Thai chili peppers, diced (to taste)
- salt and pepper
- 1 14 oz. can unsweetened coconut milk
- 1 t. brown sugar
- 1 T. soy sauce
- 1 large handful of Thai basil, chopped
- 1 small handfull fresh mint leaves, chopped
- juice from 1/2 a lime
- steamed brown rice
Heat the oil in a large skillet over medium heat. Add the eggplant and onion. Cook and stir for about 3 minutes, or until the onion begins to soften. Add the chilies and season with salt and pepper. Stir in the coconut milk and half of the fresh basil and mint. Stir in the brown sugar and soy sauce. Bring to a boil, reduce the heat, cover and simmer for about 30 minutes, or until the eggplant is completely soft and the curry has thickened. Taste for seasoning. Add the lime juice, and stir in the rest of the fresh herbs. Serve in bowls over steamed brown rice.