Photo: Charles Deluvio
Eggplant with Spicy Chili Sauce
10 ingredients
Serves 4.
openrecipes
Thai basil, which has purple stems, pointed leaves and a slight anise flavor, and small Thai chilies are sold at Asian groceries and many supermarkets. If they are not available, substitute Italian basil and 1/2 jalapeño or serrano chili.
Estimated Nutrition (whole recipe, rough)
449
Calories
7g
Protein
15g
Fat
75g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. canola oil, plus more for brushing
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 fresh red chili, preferably Thai, seeded and minced
- 1/3 cup Asian fish sauce
- Juice of 1 lime
- 1 Tbs. firmly packed brown sugar
- 6 Asian eggplant, trimmed and halved lengthwise
- Steamed rice for serving
- 3 Tbs. slivered fresh basil, preferably Thai
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes