Baked Thai Eggplant

Baked Thai Eggplant is a flavorful vegan dish featuring tender eggplants stuffed with a savory blend of Thai spices, vegetables, and herbs. This dish offers a delightful combination of textures and tastes, making it a perfect main course or side dish.

Ingredients

• Thai eggplants - 2 medium
• Coconut milk - 200 ml
• Red bell pepper - 1 medium, diced
• Carrot - 1 medium, grated
• Garlic - 2 cloves, minced
• Fresh ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Brown sugar - 1 teaspoon
• Basil leaves - 10 g, chopped
• Cilantro - 10 g, chopped
• Salt - to taste
• Black pepper - to taste
• Sesame oil - 1 tablespoon
• Chili flakes - 1 teaspoon (optional)

Steps

1. Preheat the oven to 180°C (350°F).
2. Slice the Thai eggplants in half lengthwise and scoop out a small amount of flesh to create space for the filling.
3. In a mixing bowl, combine the diced red bell pepper, grated carrot, minced garlic, grated ginger, chopped basil, and cilantro.
4. Add the coconut milk, soy sauce, lime juice, brown sugar, sesame oil, and chili flakes (if using) to the vegetable mixture and stir until well combined.
5. Season the mixture with salt and black pepper to taste.
6. Fill each eggplant half with the vegetable and coconut mixture, packing it gently.
7. Place the stuffed eggplants on a baking sheet lined with parchment paper.
8. Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and the filling is bubbling.
9. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which help protect the body from free radicals.
• High in fiber, promoting digestive health and keeping you full longer.

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