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Thai Basil Eggplant

From Statesboro Market2Go

<p>This dinner is quick, spicy, and vegan! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: Variable

1 large Eggplant (peeled, halved lengthwise, and cut into ¾-inch slices)
3 Bell peppers (thinly sliced)
1 pound Portobello mushrooms (stems and gills removed, cut into ½-inch slices)
1 cup Onion (chopped)
1/4 cup Hoisin sauce
2 tablespoons Soy sauce
3 cloves Garlic (minced)
2 teaspoons Grated fresh ginger
2 teaspoons Arrowroot powder
1/2 cup Thai basil (thinly sliced, divided)
4 cups Cooked rice
1 tablespoon Sriracha sauce (optional)

Step by Step Instructions
  1. Cook the eggplant, peppers, mushrooms, and onion in a very large skillet for 8 to 10 minutes. Stir occasionally, and add 1 to 2 tablespoons of water as needed to prevent sticking.
  2. Stir the hoisin sauce, soy sauce, garlic, ginger, arrowroot powder, and 1 cup of water together in a bowl, then add it to the skillet with the vegetables. Cook for 2 to 3 minutes, then stir in half of the basil.
  3. Serve over rice and topped with basil & sriracha.