So, we get our Vegetable Husband delivery on Wednesday evening. There’s been a variety eggplant in the basket every week for quite some time, and this week was no different. I’ve been getting to play a lot with different eggplant recipes!
You can imagine my delight when the very day after our veggies got here last week, my pal Jes over at Cupcake Punk posted this awesome recipe for Thai Basil Eggplant! Not only was this a fun new eggplant recipe, it was quick, easy and it used basically all ingredients from our VegHub basket! I did make a few substitutions, just to use what I had on hand rather than hit the market.
Here are my substitutions:
- Instead of soaked rice noodles, I used cooked soba noodles
- Shallot in place of the onion
- VegHub’s eggplants weren’t the skinny Asian sort, so I just used one regular eggplant
- We didn’t get purple bell peppers, but we did get small green ones. I bet purple would have been beautiful!
- 3 plum tomatoes instead of 1 large tomato
- The basil I used was half regular from last week and half Thai basil from this week’s deliver
- 1/4c shoyu + 1T mushroom soy sauce instead of the 2 soy sauces listed. We only had about 1T of the mushroom sort left, sadly
- 2T mirin in place of the sugar
- 1t Better Than Bouillon paste rather than veg broth powder
I know, it sounds like a lot of changes, but I think the spirit of the recipe is pretty much the same. It came out deliciously! Even Dave, who isn’t crazy about eggplant, had a bowl for dinner! If you want to check out Jes’ recipe, head on over to Cupcake Punk!
One Response to Thai Basil Eggplant
Connect & Explore!
Pages
Lunch Bags! The Book!
Sponsors
Beautiful! I’m so scared the frost is going to cut down on my eggplant addiction up here. I might have to live vicariously through you!